Start with a slow cooker, add a good dose of bacon, a bottle of brown ale or two, mingled together with hearty venison and potatoes, and you have the perfect combination to warm you up
A recipe like this transforms ordinary into extraordinary, with a complex combination of rich chocolate and oak from dark red wine, the umami smoothness of shiitake mushrooms, and a friendly bite from hot paprika and
A versatile recipe for transforming your freshwater fish using instant mashed potato flakes as a crispy coating. Try them in fish tacos, or with roasted potatoes and a side salad as Chef Jeff Benda did
With bow season still available for deer hunters to take advantage of the chance to put some meat in the freezer this season, we wanted to share this recipe for preserving organ meat using the
When you grind most of your venison into ground burger meat, there are endless possibilities of meals to make. This easy go-to recipe for a savory rice bowl was share by Wisconsin hunter, Sarah Kozlowski.
Most people tend to think of a woodcock as an appetizer – they’re not very big birds, after all. But when you prepare the breasts and legs, two woodcock make a hearty meal. The breast
Chef and author of several wild game cookbooks, Eileen Clarke, shares her thoughts on this “convenience food” option for wild game enthusiasts. I love quesadillas, but they’re hard to eat in a blind—or pickup. So,
With some pheasants in the freezer, my wife and I decided to braise a few down and pick the meat in order to have some cooked meat on hand for various meals throughout the week.
Replace goose breasts for beef in this preparation – which treats the game bird meat just like a steak. Start with a soak in a balsamic vinegar-based marinade for 4 to 8 hours, then grill
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