Cooking

This recipe is the perfect thing to utilize some meat that over stayed its welcome in the freezer. It’ll tenderize it and rehydrate it.

Kabobs are a terrific way to share meat. They’re fun to eat, everyone likes them and you can make them on the grill, over the fire, or in the toaster oven.

All this meat can be served hot or chilled. If you have a food slicer, it’ll make terrific sandwich meat. Smoking is a good way to prepare a lot of meat for use later.

This recipe will help you make a tasty meal of meat from the shoulder, one of the least tender big pieces of meat you brought home. It’s simple food, but it’s delicious.

This lemony sauce has a sweet side and the pears add a pleasant chunk to bite. A little cardamom makes it more sophisticated. It’ll bring some variety to that freezer-full of fish you’ve been whittling away at all winter.

This is the second article in a three-part series on the gear needed to be a successful wilderness-territory bivy hunter. In it, I’ll detail good gear and techniques for obtaining and purifying water, and carrying and cooking food.

Camp Chef launched a new pellet grill/smoker this year and they were showing it off with wild game demonstrations at the range during SHOT Show 2020. Their Woodwind WiFi grills come in 20″, 24″ and 36″ barrel lengths and they are all outfitted for WiFi and Bluetooth connectivity. I own the 24″ model, and I’ve been impressed with how well it cooks and how useful the WiFi is.

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

With the holidays and winter hitting hard, I wanted to share a rich meal that will have your guests feeling happy and satisfied. It’s a terrific dish both for first-time game eaters as well as those who’ve been eating wild meats all their lives.