“chef”

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.

Inspired by Steven Rinella’s “Top Game Meats,” here is another author’s take on a his favorite wild-game fare.

There are plenty of cookbooks still on the market that are useful tools in guiding you in your wild endeavors in the kitchen.

Cut food costs and embrace natural living by following these simple tips.

For some reason professional chefs seem to really underestimate my ineptitude in their cooking instruction. They include ingredients I've never heard of or can't find at my local grocer. They use fancy equipment that I don't own and don't care to own. And they employ such fancy techniques and swiftness with their knives that my feeble brain can't keep up.

Dove season is here and the rest of the fall seasons are quick to follow. Not sure how much you should be preparing? Here are five tips from Georgia Pellegrini.

Outfitters put us in treestands they’ve hung. They back us up on brown bears. They fly us in their planes. So you need to be sure you’re hiring a professional.

The accuracy and effective reach of modern blackpowder rifles has benefited greatly from recent developments in the industry.