“Tag: Recipes”

Confit is a centuries-old method for salt curing a piece of meat, usually goose, duck or sometimes hog, then poaching it in its own fat.

Making kielbasa, a descendent of an Eastern European sausage, is a fun experiment and a chance to conjure your early human roots.

This recipe is one of my favorites. It is creamy, rich and sweet and includes all the things that go well with pheasant, namely apples and cream.

Even individuals who reject gun ownership and hunting—and some vegetarians—have a hard time resisting fresh bacon made from a wild hog.

The meat and gravy is ideally suited for mashed potatoes, which makes this hearty dish just as enjoyable in fall as it is in spring.

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.

Considered by some to be the best meat in the woods, squirrel is not only adored for its appearance and flavor, but also for its buttery texture.

Inspired by Steven Rinella’s “Top Game Meats,” here is another author’s take on a his favorite wild-game fare.

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