Red Chile Elk Tamales
By Laura Reese                    Makes approximately 5 doz tamales  Even though I grew up in the borderlands of Tucson, it was only a few years ago that I was invited to my...
Black Bear Lard Hand Pies
By Gabby Zaldumbide I've been a hunter for nearly two and a half years now and this fall I was fortunate enough to harvest my very own black bear. I'd been wanting to do this hunt for a while; personally,...
Cownose Ray Tom Ka Soup

I don’t know how many times I've been asked “Can you eat that?” The answer is almost always “yes you can.” Cownose ray is one of those foods. This light Thai coconut and lime soup is usually done with chicken or shrimp. We swap the chicken for ray and see no reason to go back.

Corned Venison and Brussel Sprout Hash
This recipe takes a classic breakfast and adds corned venison and brussel sprouts.
Pheasant Stew
This stew recipe is adapted from Taste of Home and shared with us by @ericakyost, who added the pheasant. Ingredients: Three sets of pheasant legs cooked down in chicken stock on high for 4 hours in a crockpot 1 medium...
Mike's Wild Game Meatloaf
A go-to recipe for meatloaf.
Mallard Duck Egg Rolls
By Ambassador John Sunkler Ingredients: Duck breast 1 package of egg roll wrappers 5-spice powder Hoisin sauce Sesame oil Cabbage Carrots Ginger (minced) Soy sauce Vegetable or canola oil For the sauce: Minced red chile (check the produce and international...