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 ...

To make the pasta rounds, roll out the fresh pasta dough to the thinnest setting on your pasta machine. Cut the pasta sheets into smaller (8-to-10-inch) lengths to make them more manageable for ...

Pheasant hunting culture has been strong for generations in Pennsylvania — but especially in Lancaster County. Whether from a family member or an old timer at the game lands parking lot, you’ve likely ...

Set against the backdrop of South Dakota’s grasslands, Sutton Bay is one of our nation’s most exclusive members-only golf, fishing and hunting clubs. Executive chef Doug Rauner was kind enough to ...

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 ...

This rustic dish is the perfect vehicle for any game bird — cacciatore means “hunter” in Italian — but pheasant works particularly well given how similar it is to the more familiar chicken.

This quick and easy recipe is a brilliant way to add flavour to poultry and game, and it keeps the meat lovely and moist. I have used the same cure on rabbit loins with great success. Mix all the cure ...

The pheasant season runs from October 1 to February 1. You can pick the meat from a roast pheasant for this dish (cook the pheasant for about 40 minutes at 200C/gas mark 6), but the method below shows ...

I realize pheasant breasts are the "Holy Grail" of wild game succulence, but don't overlook a rooster's thighs and legs. And for goodness sake, don't just breast the bird and garbage the remainder.

Caramelised onions, bacon and cider combine in the perfect recipe for roast pheasant. Most pheasants will have led an active outdoor lifestyle, so the legs can be tougher and more sinewy. Remove the ...

With the shooting season well under way, here’s a tasty suggestion for how to cook your pheasants. Sear the pheasant and celeriac in a hot pan and season well. Soak the hay in cider. Place the hay in ...

Most pheasants will have led an active outdoor lifestyle, so the legs can be tougher and more sinewy. Remove the legs and braise slowly in stews, then serve with mashed potatoes or root vegetables.