“game meat”

If wind farms get contracts to build on large tracts of federal lands, could public areas become de facto no-hunting areas?

This old whitetail hunter fell in love with venison years ago. Now I'm out to prove that it's more than just another game meat.

Georgia Pellegrini is a different kind of hunter. She's a tasteful, stylish food artisan with a bit of gritty, shotgun-toting gal mixed in. It's a combo that's hard to ignore.

The key to delicious venison is aging it properly. Just like a good twelve ounce T-bone at the best steak house in town, venison needs a lot of hang time.

I know several hunters who really don’t care for game meat. Whether it’s their tender palate or that of others in their family, but when they try game meat that has been properly prepared, most are willing to reevaluate their prejudices. One buddy of mine jerks every deer he gets, even the backstraps and tenderloins! He says his wife doesn’t like game meat, but his grandkids love jerky.

Many people avoid meat on health, moral or environmental grounds, but according to the author, there is no excuse to not eat wild game.

We can win the hearts and minds of non-hunters by being outspoken and resourceful users of our country's renewable source of wild-game meat.

The French technique of braising is a delicious way to cook meat that causes it to fall right off the bone, and it lends itself especially well to wild-game meat.

Late summer is a great time to use up the meat scraps in your freezer in order to make room for the fall hunting seasons.