“Tag: Wild”

Brad Fenson whips up a savory venison loin, the perfect use for the thick rear of any backstraps harvested this fall.

Brad Fenson takes some fresh spruce grouse from a recent hunt in Saskatchewan, and turns them into an easy, delicious shawarma.

The Arkansas Game and Fish Commission (AGFC), Arkansas Game and Fish Foundation and Historic Cane Hill have issued a nationwide call for art to be featured on the 2025 Arkansas Northern Bobwhite Conservation Stamp and Eastern Wild Turkey Conservation Stamp.

The ring-necked pheasant is one of North America's most sought-after game birds. The colorful, fast-flying birds with succulent white meat make great table fare.

On Friday, November 1, 2024, the National Rifle Association of America and its members will celebrate the start of the second annual “Wild Game Meat Donation Month” to encourage all hunters to donate extra venison or other game meat to help provide meals for those in need.

Like Rissoles? Love venison? Brad Fenson shows his readers how to combine these two favorites.

Pasta and Italian culinary experts may wince at the fact that lasagna might be made without lasagna noodles, but when it is quick and easy to prepare and tastes great, let them argue.

Brad Fenson shares his hunter's take on an old highland favorite—Scotch pie.

“Fyro”—short for fake gyro—is a term contributor Holly Hearn coined to describe this delightful sandwich that bears a resemblance to the traditional Greek gyro.