Making sausage date back to the 15th Century and started to utilize all of an animal. Salt, cure, and spice were added for flavor, as much as efficient butchering practices. Less appetizing cuts of
In the rural area of the southern Missouri Ozarks, where I was born and raised, restaurants had fried catfish for the special on Friday nights, and Saturday nights menu always included steak. Many years
Now’s the time to pull your hard-won wild game out of the freezer and explore the culinary possibilities that will make your neighbors jealous! The smell of a barbecue or pellet grill wafting through
Stew was an important meal in Irish history, along with the ingredients found in the traditional dish. A can of dark beer is used to darken the broth and add roasted barley flavor. Hunters
A secret blend of herbs and spices in the breading adds crunch to a flavorful coating. A quick fry will ensure your wild turkey tenders stay moist and delicious. Here is a recipe that
I started my hunting career with ruffed grouse and fondly remember my dad passing me his trusty double-barreled shotgun to collect my first bird. I was hooked from the first blast. Ruffed grouse have
Antelope is often given a bad rap for being musky or fragrant with sage. Antelope is close to veal, being tender and flavorful, and if the taste isn’t satisfactory, it likely wasn’t handled properly
BornHunting.com seeks to entertain, educate, and to keep hunting enthusiasts up-to-date on the latest and greatest techniques and products to make your next outdoor adventure a success. All facets of hunting are covered here by some of North America’s top outdoor journalists and photographers. Add us to your “favorites” list, subscribe to our newsletter, and visit often. At BornHunting.com, big- and small-game hunting is more than a passion—it is a lifestyle.
