Old school venison pot roast, Eastern European style. Great with venison neck or shoulder.
Like Chinese BBQ? You’ll love this recipe. Use duck legs or goose legs, braised in Chinese barbecue sauce.
When life gives you fat duck or goose livers, sear them simply and serve with a salad.
This is the one venison casserole I can get behind: Bobotie, one of the national dishes of South Africa.
A simple method for cooking all dark meat grouse, like prairie chickens, spruce grouse or sharpies.
Goose soup, Nordic style… sorta. A clean, bright goose soup with Nordic ingredients, but made in the style of Vietnamese pho. It’s awesome.
Hunting prairie chickens in South Dakota, one of their few remaining strongholds, makes you think about how important it is to conserve this iconic bird.
To pluck or skin? It’s a question all bird hunters face. Most of a bird’s distinctive flavor is in its skin and fat, but plucking can be tricky. Here’s how to go about it.