T his recipe from the late Bob Schranck, a longtime Twin Cities outdoors writer, sportsman and cooking aficionado, appeared in the cookbook, “America’s Favorite Wild Game Recipes.” It has been a ...

In a large bowl, combine the hamburger, ground bison and elk or venison. Add the red and green pepper, the onion, bread crumbs, egg, steak seasoning and marinara. Mix the ingredients with your hands, ...

Pheasant hunting culture has been strong for generations in Pennsylvania — but especially in Lancaster County. Whether from a family member or an old timer at the game lands parking lot, you’ve likely ...

Starring Emmy-winning and four-time James Beard Award-winning TV personality and chef Andrew Zimmern, 20 all-new episodes of "Wild Game Kitchen" will explore the art of creating easy and delicious ...

This year, celebrate Thanksgiving sustainably with a celebration that forgoes the store-bought bird. You can always try wild turkey (check out our guide here), but if your taste tacks toward something ...

In keeping with the season, let's put together a great summer salad. This is the perfect way to use some of those pheasant breasts you may have stashed in your freezer from last year's bird season.

This is simple to make but worthy of a dinner party with the roast pheasant, whisky sauce and vegetable rostï. To make the pheasant, preheat the oven to 180C/160C Fan/Gas 4. Wrap each pheasant breast ...