Food & Recipes

A turkey hunting road trip from Texas to New Mexico ends with a campfire meal of fresh turkey and foraged cactus pads.

Professional butcher Sierra Jepsen reveals the tender cuts of game meat that usually end up in the grinder by mistake.

Turn your leftover game bones into a nutrient-rich broth with this simple roast-and-simmer recipe.

This elk bone broth ramen, topped with spicy ground elk and a soft-boiled egg, makes a hearty soup.

Neck is one of the most underused cuts on any game animal. Get the braise recipe that turns it into your best camp meal yet.

Turn tough turkey legs tender with this Filipino-style adobo braise, ready in about an hour.

Turn tough duck legs into a rich, slow-simmered bolognese that freezes well and makes the most of a soupy-slough duck.

Braised tender, fried crispy, tossed in a hot-sweet-tart sauce, these duck wings turn scraps into a holiday favorite.

Roasted Hatch green chile and ground venison come together in a queso that's ready in under 40 minutes flat.

Whole catfish stuffed with wild sumac and grilled over coals, topped with a home-garden curry. Get the full recipe.

Foragers camp in British Columbia's burn scars each spring, then turn a hard-won morel harvest into a wood-fired pizza.

Grind your own turkey sausage, then stack it with chipotle mayo, avocado, and egg for the ultimate camp breakfast sandwich.

Spring bear season fills more than the freezer. Learn how to render bear fat into lard that makes the flakiest biscuits.

Bacon, guac, Swiss and a pound of ground wild turkey, smashed thin on a hot griddle. Get David Halloran's full burger recipe.

Red or green? A hunting buddy's Hatch Valley stew recipe settles New Mexico's favorite debate after a day chasing ibex.

Turn sliced elk into a rich West African-style peanut stew with tomato, ginger, and habanero, ready in one pot.

A duck hunter breaks down how to use the whole bird, from pan-seared breast to a stock made from roasted bones.

Keep it clean, cool, and intact: a guide's three rules for field-dressing meat that actually holds up on the pack out.

Turn cubed venison and roasted beets into a deep purple, dill-forward sausage, smoked, piled on buns, or tossed into pasta.

A Montana fire chief raises his own livestock and fills his freezer with elk, deer, and waterfowl he hunts himself.

One teaspoon of salt, one garlic clove, no water: the simple recipe a hunter's used to can venison for decades.

Timo Rova turns deer hide into rainproof coffee bags, a tradition from his family's Finnish Lapland roots. Get his pattern.

Tired of sweet oatmeal on sheep hunts, two brothers built a vacuum-sealed breakfast to fuel a day in the mountains.

Big wave surfer Mark Healey hunts invasive axis deer on Maui and turns the meat into burgers with charred shishito peppers.

Spearfisherman Mark Healey shares his go-to wahoo recipe: pan-seared with butter, lemon, capers, and garlic.

A professional call maker turns snow goose breast into a rich, from-scratch pot pie with carrots, mushrooms, and gravy.

A full freezer only means so much until you sit down to share it. SITKA invites hunters to post their family recipes.

Sandhill cranes are wary and methodical, unlike ducks. A Texas guide shares his blind-placement secret and a crane recipe.

John Dudley calls the tomahawk cut a 'backstrap lollipop.' Watch him break down how to cut and cook this crowd favorite.

Dig a pit, bury a seasoned shoulder in hot coals and cook low for six hours. Works with deer, sheep or goat, no gear needed.

A professional chef turned hunter treks to a remote B.C. island, cooking blacktail and foraged urchin over an open fire.

A chef and hunter separates bear meat myths from reality, and explains the one cooking rule that keeps it safe to eat.

A Utah hunter obsessed with canvasbacks shares his go-to prep: seared duck breast over rice with mushroom gravy.

Lyle Hebel's fix for gamey antelope: ice the meat fast, then marinate the backstrap in citrus and cilantro before the grill.

Gobbling toms and morels on the forest floor mean one thing: turkey cutlets with morels. Get Hank Shaw's full recipe.

Chef Eduardo Garcia’s home, east of Bozeman, Montana, sits in a meadow that backs up to Ted Turner’s legendary Flying D Ranch, in the foothills of the Gallatin River Valley. By the time I arrived at lunchtime on a warm day in late May, Eduardo had already been at work in the kitchen for several hours.