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Loukaniko: A Recipe for Traditional Greek Sausage from Venison and Pork
A step-by-step guide to making Loukaniko: a traditional Greek sauage from venison and pork.
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8 Steps to Amazing Venison Ribs
When cooked with care and proper technique venison ribs can be every bit as tasty as their domestic counterparts.
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Eye of Round: From Ordinary to Extraordinary
Situated between the top and bottom round, this tubular cut of meat is often referred to as the "hidden tenderloin".
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Scratch-Made Squirrel and Dumplings
There seems to be a squirrel renaissance afoot as of late, as more and more hunters take to the woods to reclaim the glory of the old bushy tail.
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Deer Tongue Tacos
Keep your eye on the prize. Delicious lengua tacos await.
A blog devoted to the hunt, the harvest and the culinary preparation of all things wild—from Pursuit to Plate
