Cooking

A weird Idaho spring turned one big bear into a pile of sweet meat, 11 pints of bear grease, and a batch of cracklings worth fighting over. Here is how to render bear fat cleanly, safely, and deliciously without wasting the good stuff.

This wild game pot roast turns tough deer, elk, antelope, or bear shoulder into a tender Mother’s Day dinner that tastes like effort, love, and hunting-season strategy. Make it right, serve it hot, and bank a few points before Fall.

There’s a brown paper bag in my freezer right now whose sole purpose is to keep me from seeing the last two pieces of Antelope meat from last fall. If I see them, I’ll want to eat them, but I’m keeping them in reserve so I can compare them side by side with black bear meat. I’m trying to figure out which of the two is my favorite.

This Thai-style curry is such a delicious and easy stew that you’re going to be making at home and in camp.

Whether you’re hitting the fields for dove season right now or trying to decide if you want to add a hunting season to your whitetail habit, we’re here to help.

Venison sausage, fluffy eggs, and toasty bread: It’s a match made in heaven. My kids eat this up, and my wife loves it, too.

When you bring home a bunch of fish, canning smoked trout is a great storage option.

I don’t love cooked mushrooms. Having said that, I love cooked morels. I’ll show you how I drizzle morel mushrooms over bear backstraps. Morels make you look like a great cook.

This spiced vinegar marinade will tenderize small game. After braising, even Rock Chucks are a tasty meat.