“Tag: Cooking”

Scott and Tiffany Haugen led a wild-game cooking seminar at the 143rd NRA Annual Meetings & Exhibits. See what they taught us.

The flavor of waterfowl resembles red meat more than any poultry. So why cook ducks and geese like other birds?

Turkey season is a thrilling time—it’s so uncertain and adrenaline pumping. And when you put all of that work into bagging your dinner, you really want to make the most of the ingredients. Try this recipe from Georgia Pellegrini.

Contributor Brad Fenson shares four simple goose recipes that'll leave your guests coming back for more.

Vista Outdoor has announced that it has acquired Camp Chef. A provider of outdoor cooking solutions, Camp Chef carries more than 250 products including camp stoves, barbecue grills, pellet grills, smokers, fire pits and a full line of cast-iron cookware and accessories.

A good goulash is made from the dense muscle cuts of the hinds, or rounds, of your favorite venison. Goulash is easy to make but tastes like a rich-flavored entrée that took hours to prepare.

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.

Tips for cooking in the classic cast-iron Dutch oven.

Repurpose your roast by turning it into rouladen.