A longtime contributor to the Outdoor News Taste of the Wild feature, and author of several wild game cookbooks, Eileen Clarke shares this recipe for summer grilling season.
Taste of the Wild: Hot and sweet venison kabobs Read More »
In Italian, cacciatore means the hunter, so this is truly the hunter’s dish. Make it with your favorite pale-meated birds: pheasant, Hungarians, chukar partridge, and blue and ruffed grouse.
Taste of the Wild: Wild Game Cooking Pheasant Cacciatore Read More »
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