If you’re reserving stuffing for only holiday meals, you’re seriously missing out. While this dish by Field to Table contributor Wade Truong is perfect as a holiday side, it’s no less delicious at any other time of the year. There is an argument to be made that the best parts of a holiday meal are the side dishes. The turkey or ham (or both) are supposed to be the headliners, but I find myself going back for seconds and thirds of stuffing and gravy more often than the bird or the pig. The ...

Recently, I used fresh deer heart and potatoes to create a hash that teeters on the edge of being a Colorado-themed breakfast skillet. Nonetheless, it is simple to prepare and delicious to taste. If you feel intimidated about eating heart, this recipe will ease your mind; you will enjoy the flavorful combination of potatoes, peppers, and heart. In a season filled with tradition, let this breakfast recipe be the meal you turn to when you’ve found success in the field.   Venison Heart ...

This October, BHA partnered with Filson, Benchmade Knife Company and Weston Brands to develop a four part small-game processing series. These Field To Table virtual events were developed to give new hunters the information they need to be successful in the field and the kitchen. Adam Steele of BHA's new Florida chapter kicked things off with his squirrel processing seminar. You can watch the full video of the event here. Beyond showing the viewer how to hunt and process squirrels, Adam ...

Our first hunt of fall is usually a dove hunt. It’s usually about 100 degrees, and the days never seem to end. It’s a stark juxtaposition to what the conditions will be like in a few months. To us, a dove hunt is a warmup for the struggle season ahead. Even so, it yields some of the best, albeit small, meat of the season. We process and cook almost all our doves in the same manner – plucked whole and grilled. There’s not a lot of room for improvement over doves cooked over direct, smoky ...

Reheated leftover venison steak is like leftover fish or Chinese food. It never tastes the same. Actually, it’s exactly what wild game cooks try their hardest to avoid, and that is overcooked, gray, lifeless meat. That is the nature of reheating food, which is why I try not to cook more venison than could be eaten in one sitting. Unfortunately, I do miscalculate from time to time, and then I’m left with the decision of giving it to the dog or suffering through it myself. Fortunately, all ...