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Cooking a fish whole adds an extra punch to the presentation and allows you to pick out all of those extra bits that are usually lost to filleting. This stuffed dish uses a fish cleaning technique called butterflying, a classic method for gutting and removing the bones from smaller fish in order to...

This simple stewed tomato sauce recipe will be the foundation of so much of your cooking once you make it for the first time. Eat it simply with homemade pasta. Use it as a base for your venison chili or make it into tomato gravy that you braise a hind hog leg in. Bake it on catfish or use in in...

This creative recipe combines the idea of a Middle Eastern ground meat skewer known as a kofta kebab, buffalo wings from my favorite neighborhood bar, and ground wild game meat. I recommend using turkey breast, thigh meat, and a little skin when you grind it all together. I found my original test...

This freshwater version of the tuna melt works well with any fish with an assertive flavor like white bass (my preference), striped bass, black bass, freshwater drum, or even catfish. Slowly cooking the fillets with olive oil then mashing and whipping them creates a fluffy, emulsified texture that’s...

This Midwestern classic has all the hallmarks of 1950s cooking, including the abundant use of cheese and cream. The end result is pure comfort food goodness. Despite being incredibly simple to make, this dish definitely is a balancing act of seasoning. Just remember that lots of sauce when it goes...

Booyah! It’s not the in-your face comeback. No, this is a delicious stew hailing from the Upper Midwest with Belgian origins. Traditionally the stew is prepared over several days in large “Booyah kettles” using beef and chicken. This recipe incorporates venison and pheasant and is prepared much...

Poke bowls are a staple form of comfort food in Hawaii. They can be sweet, salty, spicy, or all of the above. Customizing your own poke bowl is what makes them such a treat. The cold fish and hot rice combo demands that this dish is eaten upon serving and the variety of toppings to choose from is...

Cast iron pans are the workhorses of the kitchen. The utilitarian tool can fry eggs and sausage for breakfast, revitalize leftovers for lunch, and perfectly sear a backstrap for dinner. So what’s all the hype about cast iron anyways? Cast iron conducts heat evenly, and once you get it screaming hot...

Raccoon is not the prized venison backstrap or wild turkey breast of game meats by any means. It’s considered a varmint and is generally a food associated with poverty that's eaten out of necessity. But it doesn’t have to be that way. Raccoon can be delicious, especially when braised, shredded, and...

This recipe is from our MeatEater Cooks series. Click here to watch Cal and I cook up this special pheasant dish. While nearly every hunter knows how to deal with pheasant breasts, many find the legs and thighs of the bird to be a serious culinary challenge. This Alsatian version of the more common...

The first time I ate a raccoon was about 11 years ago. Some were raiding the chicken coop where we lived, so my roommate and I were charged with dispatching. We trapped one in a Hav-a-Hart, killed it, and being equal parts curious and broke, we cooked it. We braised the first raccoon with a bunch of...