Cooking

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.

Scotch eggs are like a complete breakfast in a compact bundle. They are pub food in Britain, but I could eat them for any meal — serve them mustard, ranch sauce, or maybe maple syrup at breakfast. The best part is that they are simple to make and they put your wild game sausage to good use.

The GunsAmerica team had a dish like this at SHOT: It was delicious. The soup broth is full of flavor from several spices, and the braised meat is tender and tasty. We had it with beef, which was mostly fat, and the whole time I was dreaming of eating it with bear meat.