“Tag: Wild”

Wondering what to do with your first spring turkey of the season? Check out this delicious dish, with flavorful tonkatsu sauce.

We can win the hearts and minds of non-hunters by being outspoken and resourceful users of our country's renewable source of wild-game meat.

There are plenty of cookbooks still on the market that are useful tools in guiding you in your wild endeavors in the kitchen.

If you’re looking for something new and exciting that will tantalize the taste buds of everyone in your family, whip up a batch of chimichangas. They can be made of moose, elk, deer, caribou or any of your favorite venison.

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.

Though wild turkey is revered as a top quarry among American hunters, it’s often under-utilized as table fare. This recipe creates a gastronomic delight out of much-maligned meat.

This soup is delicious and easy to make, and it freezes well if you want to make it in advance of a big event or bring it with you to hunting camp.

Antelope, deer, moose and elk make great shishliki. Make a large batch and freeze extras to bring to your next hunting camp.