Sriracha Lime Duck Legs

Skin-on duck legs are first made tender by slowly cooking them in their own fat under tender. Cooled, dusted with flour and fried, they are then tossed in a spirited sauce. They’re good, really good....

Pheasant with Almond Mole

Susie Jimenez, Food Network Star Finalist, shows how to make mole WITHOUT using chocolate - all from scratch of course. In my "Sporting Chef" show, Susie cooked the pheasant confit - meaning low and slow...

Mexican Meatloaf

Whether you’re long on ground elk, deer, moose, antelope or any other antlered beast, this recipe will add some zip to everyday meatloaf.  If you can’t find chorizo, a spirited sausage from south...

Venison, Mushroom and Bleu Cheese Burger

Complaints are common regarding the lack of flavor from ground venison. The meat is very lean and can suffer miserably from overcooking. I often add some ground fatty meat to my ground venison to add flavor...

Mexican Shrimp Cocktail (Coctel de Camarones)

From the "Bottom Feeders" episode on Sportsman Channel. Try this spicy cocktail to wow your family or guests at your next shin-dig. Visit the Hispanic section of your local grocer to find the sauces and orange...