One of my favorite challenges in the kitchen is converting my dinner guests over to eating foods that they believe they don't like or won't try. Choosing a product to work with is an easy task for me and that choice is offal. I’d venture to say that somewhere in the ballpark of 90 percent of Americans aren't interested in tasting the wobbly bits of animals. So years ago, I came up with a few tips that will lure folks in for a bite and hopefully a clean plate.

Pan frying is a technique that's rarely talked about in modern day cookery. These days we have air fryers and electric table top fryers that can appear to simplify the cooking process. And while simple can sometimes be better, it doesn't always offer you the best in terms of versatility, flavor and longevity.

If you're an avid hunter or simply a food enthusiast, you’ve probably heard of Hank Shaw. He’s a James Beard Award-winning chef and author of five cookbooks, including his latest, Hook, Line, and Supper. In his newest course for OutdoorClass, Venison 101, Hank takes you through all things venison, from the moment the animal is downed all the way to the dinner table.

If you are looking to make your wild game—especially deer and elk—taste more tender and even better, consider aging it this fall. There are so many different ways to do this and I often do it differently year to year.