Meat Cooked

Recipe: Wet-Aged Venison Seared Backstrap

Contributor Brad Fenson shares some secrets on wet-aging venison, for a fuller flavor.

Recipe: Ruffed Grouse Forest Bundles

Brad Fenson is back with another ruffed grouse recipe, this time turning the bird into tasty forest bundles.

Recipe: Venison Vindaloo

Contributor Brad Fenson walks readers through how to make a batch of delicious venison vindaloo.

Recipe: Venison Bologna Loaf

Contributor Brad Fenson whips up some venison bologna, for a delightful way to make luncheon meat at home.

Recipe: Duck Piccata

Early-season birds can be loaded with pinfeathers and have not yet fattened up. Having a recipe to use lean duck breasts without skin provides the perfect reason and incentive to hunt, no matter the time of year.

How to Modify Your Rifle Stock for a Better Fit

Are you looking for increased accuracy, muzzle control and quick target acquisition with your favorite rifle? Modifications to the stock could make a big difference.

Recipe: Dry Garlic Venison Steak Starters

Contributor Brad Fenson gives readers an option for a light take on steak, with some delectable venison starters.

Recipe: Venison-Stuffed Twice-Baked Potatoes

Meat and potatoes are staples for most hunters, and combining the two is a great way to enjoy the bounty of your hunt.

Recipe: Venison & Leek Pie

Contributor Brad Fenson gives a hunter's take on a traditional Shepherd's Pie.

Recipe: Cranberry-Maple Elk Meatballs

Brad Fenson is back in the kitchen whipping up more game-centered cuisine. Follow along this week for some deliciously sweet elk meatballs.

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