Cooking

Melted cheese, crispy hash browns, rich eggs and wild turkey sausage make this dish a favorite in camp. But don’t wait to cook this over a fire — my family loves it so much we eat it for dinner at least once a month.

If they hunted bears in China, this might be how they’d eat it…or at least, if bear was on the menu at Panda Express, this is how it would be served. Bear meat goes so well with sweet recipes, and this one works well to tenderize even the toughest cuts.

If your kids are like my kids, then they love eating drumsticks from all the game birds I bring home. Well, this recipe is for drumsticks from big game animals.

This is a great dish for a cold Sunday in January. It’s rich and creamy with spices for the season. Prep it in the morning, pop in the oven and go to church or take the dog for a walk in the woods and it’ll be ready when you get home.

Once you enjoy breakfast with your own links and a delicious sandwich at work made with your own salami, you’ll be shopping for a grinder and looking for more meats to grind in no time.

This recipe is perfect for meat that is less tender or coarse. Velveting the meat with the marinade is the first step, and it’s one way restaurants make thin-sliced meat feel tender and smooth in your mouth.

When I take my grandkids hunting, I expect they’ll inherit from me a gun and a cast iron skillet. I’ll teach them to kill and cook all in the same trip.

This recipe will help you make a tasty meal of meat from the shoulder, one of the least tender big pieces of meat you brought home. It’s simple food, but it’s delicious.

Camp Chef launched a new pellet grill/smoker this year and they were showing it off with wild game demonstrations at the range during SHOT Show 2020. Their Woodwind WiFi grills come in 20″, 24″ and 36″ barrel lengths and they are all outfitted for WiFi and Bluetooth connectivity. I own the 24″ model, and I’ve been impressed with how well it cooks and how useful the WiFi is.