T. Edward Nickens

At the Backcountry Hunters & Anglers wild game cookoff, Team Oklahoma goes next level with buttery panfish on the half shell and crispy fried panfish tails

A family favorite around the holidays—or anytime you need a bowl of comfort

Nothing against the traditional roast, but while the oyster-getting is good, fire up the grill

Sim Whatley, the founder of Duck Camp, shares a post-hunt Louisiana duck club tradition

The South Carolina–based chef and outdoorsman brings an inspiring approach to wild game and fish. Get his recipe for coriander-cured venison loin

Why the humble northern shoveler doesn’t deserve its bad rap

A post-hunt bourbon libation with a touch of the swamp

A little European, a little Texan, this dish is all comfort

Louisiana’s Grosse Savanne Lodge dresses up duck with tangy pomegranate sauce and a Cajun flair

Cook up a juicy duck and brisket burger that holds up to all your favorite toppings

An approachable appetizer from Arkansas’s Strait Lake Lodge, plus a chef’s tip for prepping wild game meat

Sweet mango chutney and duck come together over crispy bread for a bite-size snack

A beloved, warming recipe passed down through three generations of family

Curing your own wild-hog ham is a lesson in patience, with a stunning reward

Fresh pesto livens up this secret sauce

A Yucatán-inspired approach to wild-boar backstrap

Boiled sugarcane juice adds sweet and smoky flavor to wild pork chops in this recipe from New Orleans chef Isaac Toups

An improved take on the popper—complete with a maple-Sriracha drizzle