“fillet”

Edible organs have a lot to offer the adventurous hunter and eater who wants to explore the wild side of wild game.

A deer's heart is just too tasty to leave in a gut pile for the coyotes. Don't believe us? Give this recipe a try.

Contributor Brad Fenson shares four simple goose recipes that'll leave your guests coming back for more.

Finding the right knife can feel overwhelming. At SHOT Show 2018, we talked to the manufacturers, held the knives, felt the grip and weight, checked out spine thickness and talked about what you’ll get for the listed price.

Follow these guidelines on how to cool, cut, age, prep and cook game meat, and you’ll never hear complaints about “gamey” flavor again.

Elk country presents its share of challenges, especially when a bull dies in a deep, dark hole. Follow our man’s tips the next time an elk’s death throes force you into a precarious recovery position.

When you eat what you kill, it’s your job to ensure your prime cuts stay in prime condition between the field and the fork.

Outdoor Edge has announced the introduction of a new replaceable-blade knife, termed the RazorBone. Accepting a 3.5-inch drop-point blade, a 5-inch boning/fillet blade and a blade with a guthook, the RazorBone allows the field dressing, skinning and deboning of meat with a single knife that never needs to be sharpened.