Turkey Brine: The Best Way to Cook a Wild Turkey
Everyone has his or her own turkey technique at Thanksgiving, but according to the author, a great turkey starts with a great brine.
Deer Heart in Red Sauce
A deer's heart is just too tasty to leave in a gut pile for the coyotes. Don't believe us? Give this recipe a try.
Got Goose?
Contributor Brad Fenson shares four simple goose recipes that'll leave your guests coming back for more.
Recipe: Slow Cooker Honey & Garlic Venison
Looking for a way to introduce a new audience to bear meat? Check out this recipe, from contributor Brad Fenson, for an easy way to do it.
10 Steps to Tastier Wild Turkey
Maintaining moisture may be the most difficult thing about cooking wild turkey. Trade the turkey nuggets for our easy, whole-bird recipe, and you won't regret it.
Know-How: Smoke a Quarter
A deer, elk or antelope hindquarter or shoulder cooked whole on the bone is a glorious sight. Smoking a big, primal cut like this may seem imposing, but it’s actually easier than you might think.
How to Convert a Picky Eater to Wild Game
Here are some helpful hints to utilize when serving game meat to the more “selective” palates.
How to Make Wild Turkey Swedish Meatballs
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.
Wild Game Cooking: From Field to Table
Scott and Tiffany Haugen led a wild-game cooking seminar at the 143rd NRA Annual Meetings & Exhibits. See what they taught us.
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