Wild boar soup stock by Chef John McGannon. His example uses wild boar bones, but the same method works for any game stock. From The Sporting Chef TV ...
Be careful what you put in your cooler. Chef John McGannon of WildEats.com explains why it pays to be careful when placing perishables, especially fre...
Chef John McGannon knows how to make your ducks and geese taste better through a dry-aging process. It removes the unsavory capillary blood and makes ...
Chef John McGannon demonstrates how to properly brine, brown and roast a pheasant breast that is moist and really delicious. From The Sporting Chef T...
