I recently purchased some elk sausages from a farmers' market but I have no idea what their ingredients are. I understand that game has a lot less fat than othe
Am I right in thinking it's safe to cook pheasant breast medium so its a little pink? If so why is this different from chicken?
How do I keep my ground venison from having a spongy texture? We have tried making it into burgers, into chili and into patties in gravy. It still has the same
Some animals are ready to eat (or freeze) immediately upon slaughter. Some need to be aged first otherwise they may be too tough. E.g. venison needs to be aged
I recently received a venison neck. I've never cooked this cut before and I haven't found a lot of helpful recipes. I want to keep it as whole as possible, not
Wild turkey legs are rather tough, and some hunters even throw them away, but I decided to give it a shot in a slow cooker set at the lowest setting for 8 hours
I recently made a simple pasta dish with minced pork and I noticed that the taste was very "porky" or I think some people call it "gamey," and I found it quite
I recently went to a restaurant here that claims to offer local fair. It was in a super touristy area so I have my doubts, but it plays the part well. Anyway, w
Game recipe calls for olive oil, ginger, garlic, balsamic vinegar, Worchestershire....and a tiny bit of Maple syrup. Not enough for glazing. Why add the maple s