MAIN Meat Cooking

Recipe: Slow Cooker Honey & Garlic Venison

Looking for a way to introduce a new audience to bear meat? Check out this recipe, from contributor Brad Fenson, for an easy way to do it.

Recipe: Slow Cooker Thai Peanut Pheasant

Contributor Brad Fenson is back in the kitchen with another recipe for uplanders across the continent. Read on for his take on this Thai-inspired fusion dish.

Recipe: Slow Cooker Buttery Pepperoncini Elk Roast

This recipe is perfect for hunting camp or when entertaining a crowd. The slow-cooked roast with butter, fresh herbs and pickled peppers is easy to prepare, and the outcome bursts with flavor.

First Look: CanCooker EZ Jerkey Shooter

Seth McGinn's CanCooker has launched a new Jerkey Shooter with a Snap-LoK design for “Ez-Loading and Cleaning.”

Instant Pot Wild Game Made Easy

The Instant Pot is a “new” version of Grandma’s old pressure cooker. At the press of a button, it can sauté, pressure cook and slow cook to turn out stews, quickly cooked rice or beans or a mouthwatering, cooked-all-day meal.

First Look: Non-Stick Original CanCooker

CanCooker has updated their namesake product with a non-stick coating, for quicker and easier cleanup. A versatile unit, the CanCooker can be used anywhere from your traditional stovetop, to a campfire.

American Hunter's 2019 Holiday Gift Guide

The holiday season is upon us, and the editors of American Hunter have assembled a handful of gift recommendations for every outdoorsman on your list to fit just about any budget.

Recipe: Honey Garlic Goose Legs

This simple slow cooker recipe is a great way to create fall-off-the-bone goose legs with a sauce that will leave you itching to hunt more geese.

Recipe: Can’t Beet It Snow Goose

If you haven’t been a big fan of snow goose meat in the past, this recipe is for you. Cooking the meat in a slow cooker results in extremely tender meat, and the added beets enhance the natural color and flavor.

Recipe: Slow-Cooker Greek Lemon and Egg Wild Turkey Soup

What came first, the turkey or the egg? Why does it matter when you can use both in a traditional Mediterranean-style soup?

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