A Spanish shark recipe that combines chunks of shark with pine nuts and tomatoes. This dish works fine with swordfish, tuna or sturgeon, too.
Easy, but damn good: Snapper or any other white, firm fish, soaked in egg, mustard and seasoning, dusted in Saltines and fried.
Shrimp perloo, also spelled purloo or pilau, is a Southern rice recipe that’s a lot like jambalaya. Rice, shrimp, bacon and vegetables in a one-pot dish.
Green chile elk burgers made in the classic Southwest style. Simple elk burger patties topped with roasted green chiles, cheese and the normal fixins’.
Wild hog BBQ is a little bit different from regular pulled pork because a wild pig takes longer to barbecue. Here’s how to make your own wild hog pulled pork.
Most people don’t think you can make barbecued fish. You can. Slow and low over smoky heat is actually an ideal way to cook any fish.
Korean barbecue is sweet, salty, sour and smoky. It’s a fantastic marinade for deer, elk, antelope or yes, beef.
A recipe for Chinese beef and broccoli done with venison. Venison and broccoli is a lean version of the Chinese takeout classic.