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.
From the Cookbook: Venison Swiss Steak Dinner
In the mood for steak dinner? Check out the NRA Member's Wild Game Cookbook, Second Edition, for this venison variant.
Is Twice-Frozen Game Meat Still Good to Eat?
For years, Jeff Johnston has heard that allowing venison to thaw and then re-freezing it renders the meat inedible. Is it true? He decided to find out.
From the Cookbook: Venison with Cheese and Tomato Sauce
A saucy recipe from the NRA Member's Wild Game Cookbook, Second Edition, loaded up with cheese and tomatoes.
Can Consumption of Protein Lead to Early Death?
A published study suggests too much consumption of animal-based proteins by middle-aged humans can lead to greater risk of cancer and diabetes. Hunters might disagree.
Venison Risotto
During the long cold months, when it seems like winter may never end, Georgia Pellegrini fills her kitchen with hearty dishes that warm you to the core. This venison risotto does just that.
What's the Best Wild-Game Meat?
Assistant Online Editor Sarah Smith Barnum wants your input on what the best wild-game meat is to help her create her hunt-to-eat bucket list.
From The Cookbook: Venison Cornbread Cake
A twist on venison cornbread cake, taken from the NRA Member's Wild Game Cookbook, Second Edition.
From The Cookbook: Venison Mincemeat
A Venison Mincemeat recipe, straight from the NRA Member's Wild Game Cookbook, Second Edition.
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.
Interests
IN THE SPOTLIGHT
EXPLORE MORE NRA PUBLICATIONS
