Every year I leave Bozeman, Montana, at 4 a.m. and drive through Idaho for a week of steelhead fishing on the Snake River. If I time it just right, I arrive in Kamiah, Idaho, the minute the first pizza pockets come out of the fryer at Harvest Foods. Of all the pizza pockets I've had across North...

Most shanks used to wind up the grind pile, or worse, the trash. But more hunters have started figuring out how damn good these cuts are if you take the time to cook them right. This  southwest style preparation will turn some heads. It’s the kind of dish you’ll want to serve for a special occasion...

I run a lodge in Southeast Alaska, and we catch a lot of shrimp. It’s pretty hard to go wrong with fresh-from-the-ocean shrimp and prawns, as long as you don’t overcook them, and I think simple preparations are the way to go. This particular recipe is versatile and complements the natural sweetness...

Reubens are among the greatest sandwiches of all time—rye bread stacked high with corned beef, sauerkraut, thousand island dressing, and pickles—but they’re not easily shared. This recipe takes the essence of a Reuben and pares it down into a perfect summertime finger food, great for potlucks. It’s...

Venison necks are kind of like shanks: They’re well suited for braising and render soft, delicious meat. They have a more mild flavor than shanks, which allows them to absorb flavors and makes them perfect for a mole sauce. I’m not going to lie—making mole is complex and time consuming. But hey, you...

This dish was born of necessity and scarcity (of time, not ingredients). I operate a fishing lodge in southeast Alaska. After long days of hiking in the rain and chasing steelhead, everyone’s cold, wet, and very hungry. The perfect antidote? Jambalaya. It’s great comfort food and very filling. This...

I’m always looking for ways to use unseasoned ground venison. Here’s a fun little appetizer that turns some of that ubiquitous ground into a plate of addicting morsels. I combine tomato paste, olives, and lots of Italian-style cheeses and herbs to make these crustless pizza bites. Yeah, I know I...

This easy and relatively fast recipe makes a perfect game-day snack. I’m a big fan of hot wings, and buffalo pheasant is a fun offshoot. You can use any of your favorite hot sauces, but I prefer Frank’s RedHot Original, as it suits the spirit of buffalo-style hot wings. Good luck eating just one...

Smoking whole might be the most versatile thing you can do with a duck. It can be served warm straight off the smoker, cooled for a charcuterie board, or incorporated into some other dish like duck ravioli. This also uses the entire animal, which the MeatEater crew always tries to do. Even after you...

When you find giant puffball mushrooms, they usually come in such quantity that you need to find lots of ways to prepare them. In addition to our puffball mushroom crust pizza recipe, these are a delicious way to use all that mushroom flesh. Despite the name, this recipe doesn’t actually use any...