A strong argument can be made that the ultimate trophy is the game and fish you bring home for dinner. Here are recipes and tips to help you cook that meat in ways that taste delicious and look stunning.

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Leg of Venison on a String
Leg of Venison on a StringChristopher Testani

I have a hook set beneath my fireplace mantel for the sole purpose of cooking meat this way. The venison is suspended by heavy string from the hook, and the leg spins slowly while it cooks. Every time you walk past, give it a gentle twirl so the venison spins in front of the fire. Here's the cool thing about this method: The venison will spin until the string has unwound and then, due to the meat's weight, it will keep spinning in the opposite direction, and so on. People get a kick out of watching how long the leg will spin without a touch. When you butcher your deer, remove the pelvic bone but keep the leg intact, and scrape down the bone midway so you have a clean, sturdy section of bone on which to tie the string. —Michael Chiarello

Roasted Whole Red Snapper
Roasted Whole Red SnapperChristopher Testani

Cooking a fish whole can seem intimidating. But the truth is, it's both the most forgiving and the most fulfilling way to cook your catch, and it's a dramatic dish to share with friends and family. Use a flat knife and fork to gently lift pieces of meat off the spine and serve. —Justin Devillier

Deep-Fried Wild Turkey
Deep-Fried Wild TurkeyChristopher Testani

I love turkey hunting, and this is my go-to recipe. Most hunters remove the legs, but I find that they add to the richness of the dish. While deep-frying can be messy, it truly makes the best turkey meat I've ever tasted. The white meat is moist, the dark meat is flavorful, and the skin is crisp and beautifully browned. —Pat LaFrieda

How to Throw a Wild-Game Party

Hosting a game dinner is a big job, and with trophy-size cuts you’ll need some help. Get your pals together and follow these tips.

Plan Ahead
Weeks before the event, start a list of potential dishes. And if you're going to serve something new, make at least two test batches before serving it to guests.

Sample Size
Don't fill a platter with giant moose steaks. Instead, give guests a chance to try everything with smaller servings.

Mix It Up
Serve as many different types of game as possible. Not a waterfowler? Offer to exchange some deer steaks for a brace of plucked ducks.

Only the Best
This isn't the time to clean out the deep freeze of all your old, freezer-burned meat. Impress your guests by sharing quality cuts. For example: That elk tenderloin you've been saving for a special occasion? Now's the time to cook it.

Spread the Word
Invite nonhunters, too. There's no better way to educate others about hunting than serving them delicious wild game. —D.D.