The classic Philly cheesesteak gets a wild twist when Chef Jeremiah Doughty brings thinly-sliced venison to the griddle.

Chef Jeremiah Doughty proves simple solutions work best as he prepares a bone-in tenderloin that’ll make a doe-manager out of any hunter.

Cultures born close to the water always do seafood the best and, when it comes to shrimp, a Louisiana native like Chef Jean-Paul Bougeois is mighty hard to beat. Follow his lead to bring the best barbecued shrimp to your own home kitchen.

Chef Nathan Duensing puts a new twist on everyone’s favorite waterfowl-based appetizer, a duck popper perfect for any table.

For those who’ve only had boudin in grilled sausage form, Chef Jean-Paul Bourgeois has a revelation ready to share. Patties cooked on a griddle and paired with drop biscuits and pickled jalapeños create a crowd favorite every time.

Chef Jean-Paul Bourgeois translates the French dish Coq Au Vin, rooster with wine, one step further and exchanges chicken for venison, creating an impressive dish anyone will be happy to make.

It's our 2nd recipe involving wild boar belly, from the Craig Verhage aka the BBQ Ninja!

If you've never had breakfast casserole learn how to make the best from Craig Verhage aka the BBQ Ninja!

Craig Verhage aka the BBQ Ninja gives a great spin on the classic taco!

Craig Verhage aka the BBQ Ninja breaks out Beer Braised Rabbit MMmmmm!

Malcom Reed from How to BBQ Right, puts his special touch on some bison ribeye.

Craig Verhage aka the BBQ Ninja cooks a great Wild game Meatloaf for us!

Malcom Reed from How to BBQ Right, shows how does Cajun quail with dirty rice!

Malcom Reed from How to BBQ Right, show how he preps and cooks bacon wrapped elk medallions.

Malcom Reed from How to BBQ Right, shows how to, properly season and grill some Wild Boar Ribs.

Enjoy Mexican restaurant style, cheese dip at your home away from home.