“Tag: Recipe”

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.

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.

When Captain Bob Wetherald, owner of the Mid River Guide Service, invites me to go hunting, I drop everything. He's arguably the Potomac River's best seaduck and diver guide, and the spread of smoked duck breast and spirits he puts out for the post-hunt social hour are alone worth the trip.

Summer is fast approaching and grills are coming out. Looking for a new light dish? Try Georgia's spicy seared quail.

For some reason professional chefs seem to really underestimate my ineptitude in their cooking instruction. They include ingredients I've never heard of or can't find at my local grocer. They use fancy equipment that I don't own and don't care to own. And they employ such fancy techniques and swiftness with their knives that my feeble brain can't keep up.

If you've got any rabbits, game birds or even chicken available, this latest recipe from Georgia Pellegrini is a can't-miss.

With wild-game concoctions by Georgia Pellegrini, your fellow NRA members and even a few dishes I've spotted, AmericanHunter.org is chock-full of good recipes. However, are all these cooking successes and the pretty photos accompanying them very realistic?

If you're looking to cook something different for the family, look no further! This stuffed wild goose recipe is just the ticket.