Georgia Pellegrini is a different kind of hunter. She's a tasteful, stylish food artisan with a bit of gritty, shotgun-toting gal mixed in. It's a combo that's hard to ignore.
Confit is a centuries-old method for salt curing a piece of meat, usually goose, duck or sometimes hog, then poaching it in its own fat.
Making kielbasa, a descendent of an Eastern European sausage, is a fun experiment and a chance to conjure your early human roots.
A meat's distinctive flavors reside in the fat, and with wild animals, it is all dependent on what they have been eating and where they came from.
Axis deer mostly graze on grass, as well as weeds and forbs. This makes the meat very lean, slightly sweet and perfect for meatloaf.
Even individuals who reject gun ownership and hunting—and some vegetarians—have a hard time resisting fresh bacon made from a wild hog.
Many people avoid meat on health, moral or environmental grounds, but according to the author, there is no excuse to not eat wild game.
The meat and gravy is ideally suited for mashed potatoes, which makes this hearty dish just as enjoyable in fall as it is in spring.
The author serves up her top five tips for getting the most out of cooking on a grill, particularly if you decide to cook wild game.
Considered by some to be the best meat in the woods, squirrel is not only adored for its appearance and flavor, but also for its buttery texture.