“arkansas”

Confit is a centuries-old method for salt curing a piece of meat, usually goose, duck or sometimes hog, then poaching it in its own fat.

Making kielbasa, a descendent of an Eastern European sausage, is a fun experiment and a chance to conjure your early human roots.

This recipe for beer-battered, fried dove breast is simple and requires ingredients you likely have on hand after a dove hunt—birds and beer.

Here’s our Top 10 list of locations every waterfowler would give a precious bid to hunt.

It's time to take stock of all the things we've learned thus far, and set our sights on what we hope to accomplish in the new year.

We've discussed the very negative effect that feral cats and free-roaming house cats can have on wildlife, especially birds. And it seems each time we discuss the impact or the attempts by states to control their feral cat populations, there's a passionate response in the comments section.

If you've got any rabbits, game birds or even chicken available, this latest recipe from Georgia Pellegrini is a can't-miss.

Recipes and cooking styles differ throughout the United States, and wild game isn't an exception. Here are five regional dishes you can infuse with game meat.

EVP Wayne LaPierre Taps Asa Hutchinson to Head National School Shield Emergency Response Program.