Smoked venison backstrap in a ragu? This is something your Grandma wouldn’t have imagined, but somehow it's phenomenal. You smoke the backstrap first to build a beautiful bark and a deep smokiness. Then you sear it in the Dutch oven, deglaze with red wine, add your carrot, celery and onion, the c...

Jerky is one of the most ancient forms of preserving meat, and when you make it from game you harvested yourself, well then it becomes something sacred.

Jesse Raley's deer jerky recipe is crafted the way hunters have always known it should be: deeply marinated, properly seasoned, and dried to pe...

A great jerky begins with a great marinade, and Zane Dearien has cracked the code.

This venison jerky marinade is built on bold, layered flavors that penetrate deep into the meat: the savory, the sweet, the heat, the umami. Everything works together to transform raw venison into something you wi...

This is not merely a side dish, this is a STATEMENT on a plate! You take the wild boar tasso from Gamekeeper Butchery, you render it slowly, you let the fat carry the garlic, the onion, the green beans… Then you braise everything together in the Dutch oven until it sings to you! And a squeeze of ...

You want a crowd? Need to feed a crowd? This is the dip to make. The lean, beautiful deer meat paired with the smoky spice of chorizo, folded into a rich enchilada dip that is creamy, bold, and absolutely addictive.

This is the recipe you make when the whole hunting camp is gathered around the f...

This is the perfect dish to end the day. After a long day in the field, cold hands, tired legs, the sun setting; you get to come back to camp with this steamy pot pie waiting for you. Wild boar chorizo, venison, endive, cream of mushroom, and all of it tucked under a flaky, golden puff pastry cru...