How to Cook Wild Game in a Dutch Oven
Tips for cooking in the classic cast-iron Dutch oven.
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.
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.
Recipe: Venison Burger Bombs
How do you say no to a stuffed log of hamburger rolled in bacon and ready for the grill?
Got Goose?
Contributor Brad Fenson shares four simple goose recipes that'll leave your guests coming back for more.
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.
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.
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.
Chef John Tip: How to Make Jerky in Your Oven
Wild-game chef John Schumacher shares a fun, easy way to make your own jerky right at home.
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