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

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

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

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

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

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

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

Breast fillets, salt, fruit, and cast-iron add up to one crowd-pleasing appetizer

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

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

A Yucatán-inspired approach to wild-boar backstrap

Fresh pesto livens up this secret sauce

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

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