Wild Game Recipes

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 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.

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.

Contributor Brad Fenson offers a unique twist on venison preparation, with these Thai-style kebabs.

“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.

Check out Brad Fenson's venison twist on cheesesteak pasta.

Creating a flavorful meal from proteins harvested throughout the year is special. A jambalaya made from big game, birds, home-processed sausage and some fish is the perfect combination for any meal.