“Tag: Georgia Pellegrini”

The French technique of braising is a delicious way to cook meat that causes it to fall right off the bone, and it lends itself especially well to wild-game meat.

Late summer is a great time to use up the meat scraps in your freezer in order to make room for the fall hunting seasons.

If you’re cleaning out your freezer to make room for the coming season, here are five tips for getting the most out of your wild-game steaks.

This recipe for beer-battered, fried dove breast is simple and requires ingredients you likely have on hand after a dove hunt—birds and beer.

Preparing wild birds after the hunt can sometimes be tricky, so here are a few of the author's handy tips to simplify the process.

Part 1 of this series covered tips for field dressing and aging game birds, and now it’s on to breasting, skinning, trussing and more!

Everyone has his or her own turkey technique at Thanksgiving, but according to the author, a great turkey starts with a great brine.

Cut food costs and embrace natural living by following these simple tips.

This festive dish is sure to be a hit with holiday guests and will work with other birds you might have on hand, like pheasant, grouse or chicken.