Latest recipes Stories
Reader Suggestions: What’s the Best Way to Cook Halibut?
What’s Your Secret Ingredient for Wild Game Burgers?
Recipe: Braised Bear Shanks
How To Make Bear Taste Better
Recipe: Braised Wild Turkey Legs
Recipe: Morel Cream Sauce
FoodSaver Contest, Week Four: Guess When and Where I Shot My Deer, Win a Vacuum-Sealer
Five Rabbit Recipes for a Wild Game Easter Dinner
FoodSaver Week Two Contest Winner Announced!
Prep for St. Patrick’s Day: How to Cook Corned Goose Breasts
Recipe: Elk Potato Sausage (a.k.a. Elk Potatiskorv)
Contest: What’s The Secret Ingredient in Your Wild Game Chili Recipe?
End Your Fishing Day With Early 19th Century Beer
Football Food: Goose Leg Sliders
Recipe: Venison Pastrami
Football Food: Goose Hors D’ouvres
Recipe: How To Cook Roast Grouse With Mushrooms
A Six Pack with Steven Rinella, Host of “The Wild Within”
Recipe: Smoked Salmon Dip
Gift Ideas From the Cupboard
Gift Guide: A Wild Chef’s Christmas
Recipe: Make Tuscan Trout Filets (Plus, Win a New Cookbook)
Recipe: How To Make Venison Bacon
Christina Tosi’s Recipe for Crack Pie
The Hunter’s Moment: Blessing
Side Dish: Leek Pudding
Thomas Keller’s Recipe for Salt-Crusted Striped Bass
John Besh’s Recipe for Boneless Roast Duck Porchetta
Tim Love’s Recipe for Grilled Venison Backstrap with Deer Rub
Chef Kerry Heffernan’s Recipe for Thanksgiving Wild Turkey
A Brief History of Thanksgiving (and Why It’s the “Hunter’s Holiday”)
Does Anyone Eat Pigeon Anymore?
Recipe: The Perfect Grilled Quail
What’s the Most Bizarre Critter You’ve Ever Cooked?
Recipe: How To Cook Trucker’s Rice With Deer Jerky
Recipe: Snow Goose (That’s Right, Snow Goose) Hors D’Ouevres
Get the Cure for Wild Boar (and Elk, Fish, and Venison)
Recipe: Catfish Tacos…Mexican Street-Food Style
Recipe: Grill-Roasted Fish on the Half Shell
Salmon Series, Part IV: Save Wild Salmon by Eating Them
Salmon Series, Part III: Grilling Fillets with an “Alaska Grown” Chef
Salmon Series, Part II: Fish in the Can
Recipe: Shutter Ups—A Twist (or Swirl?) on the Classic S’more
A Crash Course on Canning. Plus, a Recipe for Squash Pickles
A Catfish Recipe for National Catfish Day
Recipe: How To Cook Buttermilk Poached Trout
Recipe: How To Cure Duck Prosciutto
Recipe: Blackened Grouper with Orange Remoulade
Recipe: Sautéed Quail Breast with Pecan Bourbon Sauce
Recipe: How To Cook Root Beer Glazed Duck Breast
Recipe: Woodland’s Redfish on the Half Shell
Recipe: Kicked-Up Deep-Fried Crappie
Did You Know That Gar Eggs Make You Sick?
John Merwin’s Recipe for New England Fish Chowder
A Brief History of Venison (And Why You Should Eat It)
The Tribute: Behold, The Backstrap
The Best Meat for Venison Jerky (and How to Slice It)
The Perfect Way to Pan-Fry Venison Tenderloin Medallions
Cooking with Bones: Five Tips for Making Venison Stock for Soups or Rice
Why Brines are Better than Marinades for Venison
Bobby Flay’s Pan-Roasted Venison with Jalapeño Sauce Recipe
By
Bobby Flay
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5 Tips To Cook a Venison Medallion Perfectly Every Time
John Currence’s Recipe for Venison Tamales
By
John Currence
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John Besh’s Recipe for Roasted Venison Shoulder