Wing to Table
The flavor of waterfowl resembles red meat more than any poultry. So why cook ducks and geese like other birds?
5 Kitchen Essentials for the Hunter
A hunter and chef outlines must-have tools for every hunters who cooks his own game.
Hunting Season, Brought to Table
A simple, elegant and approachable way to cook your game meats brought to you by professional chef, hunter and graduate of the Culinary Institute of America Matthew Cosenzo.
Root Beer & Guava-Braised Pork
Professional chef and hunter Matthew Cosenzo shares this delicious pork recipe straight from the pages of American Hunter magazine.
Venison Loin with Fig and Zinfandel Reduction Over Carrot and Acorn Squash Purée
Professional chef and hunter Matthew Cosenzo shares this delicious venison loin recipe straight from the pages of American Hunter magazine.
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