When you get your deer back from the processor, the packages are usually marked "stew" or "roast", etc. Chef John McGannon explains why it helps to ha...
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...
Leysath prepares Stuffed Quail with Rabbit-Rattlesnake Sausage Stuffing. Michele Eichler makes cheesesteak, John McGannon on coolers, Melissa Bachman ...
