Cosmo Genova

Nov 20, 2024 | fieldandstream.com | Cosmo Genova |David Draper |Jack Hennessy |Jonathan Miles

Venison Backstrap Recipe Ideas: The Ultimate Wild-Game Guide to Cooking Our Favorite CutAs much as we love the look of a shoulder mount or deer skull on the wall—the real trophy of a successful deer hunt is the wild game we bring home. And if you were to poll 1,000 whitetail deer hunters and ask them to pick their favorite cut of venison—their trophy cut—odds are that the majority of them would select the loin—a.k.a. the backstrap.

Nov 20, 2024 | fieldandstream.com | Shaye Baker |Cosmo Genova |David Draper |Scott Bestul

There are dozens of ways to rig soft plastic baits to create various presentations for hungry bass. Many of these bass fishing rigs are situational, offering the ideal setup to target specific cover, depth, or forage. Having a simple yet effective arsenal of bass rigs can ensure you’re prepared for any situation. However, it can be daunting to make sense of the various sizes, colors, and shapes of soft plastics paired with the wide variety of hooks, weights, and other terminal tackle.

Jan 2, 2024 | fieldandstream.com | Cosmo Genova

We may earn revenue from the products available on this page and participate in affiliate programs. Learn more ›Whether you’re looking to throw down some traditional barbecue, smoke salmon after a successful fishing trip, or make a big batch of venison summer sausage, it’s a great time to be in the market for an electric smoker. Electric smokers have arguably democratized barbeque and smoked foods, making smoking incredibly convenient and accessible.

Nov 24, 2023 | fieldandstream.com | Charlie Palmer |Jonathan Miles |David Draper |Cosmo Genova

As much as we love the look of a shoulder mount or deer skull on the wall—the real trophy of a successful deer hunt is the wild game we bring home. And if you were to poll 1,000 whitetail deer hunters and ask them to pick their favorite cut of venison—their trophy cut—odds are that the majority of them would select the loin—a.k.a. the backstrap. When it comes to cooking backstrap, there’s nothing wrong with keeping it simple: seasoned with salt and pepper and cooked to no more than medium-rare.

Apr 19, 2023 | freerangeamerican.us | Cosmo Genova

After a successful trip to hog country last year, I found myself with a pile of ground meat to play with, in addition to the primal cuts. As I brainstormed new recipe ideas, I wanted to draw on the places where feral hogs live. I have made plenty of Southern and Southwestern-inspired hog meals, but then it dawned on me that Hawaii is one of the most hog-rich environments in the states. A Hawaiian burger was the next obvious step.