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 ...

Why are we asking for donations? Why are we asking for donations? This site is free thanks to our community of supporters. Voluntary donations from readers like you keep our news accessible for ...

Editor's Note: This is the first in a limited series featuring wild game recipes created by Fargo chef and avid hunter and angler Jeff Benda. More content is ...

Why are we asking for donations? Why are we asking for donations? This site is free thanks to our community of supporters. Voluntary donations from readers like you keep our news accessible for ...

One of the most common items I’m asked how to use is wild game. Coming from a hunting family, I have plenty of experience working with various game. While many of the questions refer to the 30 pounds ...

America is a land of immigrants, and that includes our most popular game bird, the pheasant. Yes, it's true. Our beloved Phasianus colchicus is not native to North America. It's not even a long-time ...

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

Editor's Note: This is a limited series featuring wild game recipes created by Fargo chef and avid hunter and angler Jeff Benda. More content is available on his website, wildgameandfish.com, and ...

Note: If wild cherry jam is not available, use regular cherry jam or cherry jelly and add 1/2 cup unsweetened, pitted cherries. Chicken can be substituted for the pheasants. Adapted from "The New ...

One of the most common items I’m asked how to use is wild game. Coming from a hunting family, I have plenty of experience working with various game. While many of the questions refer to the 30 pounds ...

The chart on the inside cover of Hank Shaw’s newest wild-game cookbook, “Pheasant, Quail, Cottontail,” is worth the purchase price alone. It shows, in elegant simplicity, how a ruffed grouse has more ...

I was so glad to hear from Danita DuBord recently with some pheasant recipes. Although I have eaten pheasant and enjoyed it, I have never really cooked much wild game myself. My dad wasn’t a hunter, ...