Recipe: Venison Burger Bombs
How do you say no to a stuffed log of hamburger rolled in bacon and ready for the grill?
Recipe: Sparky’s Grilled Goose
The key to great goose is in the processing and the cooking. Here's a how-to guide on getting the most of out of grilled goose.
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 Cook Wild Game in a Dutch Oven
Tips for cooking in the classic cast-iron Dutch oven.
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.
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.
6 Steps to Delicious Wild Game
From the field to the table, Camp Chef’s Brooks Hansen shares his secrets for making your wild game taste better than ever before.
How to Cook the Perfect Venison Steak
Here’s a foolproof way to cook a venison steak to carnivorous perfection in only six minutes.
How to Cook the Perfect Flat Iron Steak
This delectable muscle lies wide, long and flat on the front shoulder, leading many hunters who butcher their own game to simply grind it for burger or sausage. That’s a mistake.
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