Recipe

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 smoked bear ham recipe turns a rough-looking hunk of wild game into a rich, smoky, ready-for-anything ham. Brine it, tie it, smoke it safely, and you will have meat for sandwiches, soup, salads, scrambled eggs, and a whole lot more.

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.

Crispy, creamy, and unapologetically savory, this smoked trout melt turns fish skeptics into believers in about 10 minutes on a hot griddle.

Rich, comforting, and fast. This elk heart mashed potato soup turns leftovers into a thick chowder that hits hard on flavor and warmth. Zero waste, all reward.

We turned a 35lb bone-in rear elk quarter into a fall-apart feast using a simple low and slow plan, a butter plus apple juice finish, and patience. Bring friends. You will need them.

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.

In the mountains from late July through August, you can certainly find some kind of edible fruit. There’s nothing better than a fruit reduction with whatever venison you’ve got on hand.

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