T his recipe from the late Bob Schranck, a longtime Twin Cities outdoors writer, sportsman and cooking aficionado, appeared in the cookbook, “America’s Favorite Wild Game Recipes.” It has been a ...

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 ...

Pheasant hunting is on the homestretch in North Dakota and Minnesota- season ends Jan. 3 in each state-but there's still time to bag the main ingredients for this tasty dish or put the birds you ...

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 ...

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

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 ...

Pheasant season is on, and now that several of the state's most popular game birds are being harvested, we have a guide from South Dakotans on fun ways to cook it. Beyond the typical cheese and ...

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 ...

Cold weather brings to mind rich and hearty meals for me. Besides the usual beef, it's the season when I think of serving game such as elk, buffalo, lamb, duck, goose and pheasant. Pheasant has a rich ...

1. Set the pheasant breasts on a large plate. Refrigerate, uncovered, overnight. 2. In a large skillet that will hold the breasts in one layer, heat the oil over medium-high heat. Add the butter until ...

Editor's Note: This is the first in a limited series featuring wild game recipes created by Fargo chef and avid hunter and angler Jeff Benda. More content is ...