Turn Your Buck Into Bratwurst
Make hearty bratwurst with the meat from your buck (or doe)—instead of letting it sit in the freezer—by using a kit from Hi Mountain Seasonings.
American Hunter's 2014 Holiday Gift Guide
Finding the right one amidst a flooded marketplace can be a challenge. In an effort to keep your holiday season stress levels to a minimum, the editors of American Hunter have assembled this handy 2014 Holiday Gift Guide.
11-Year-Old Nephew Christened into the Bowhunting World!
For nephew Andrew, Christmas came early when his first deer stood at 20 yards Saturday and gave him the perfect opportunity to become a successful bowhunter.
Endless New Products Flood the 2016 ATA Show
The 2016 ATA Show features a little bit of everything when it comes to new products.
Got Goose?
Contributor Brad Fenson shares four simple goose recipes that'll leave your guests coming back for more.
Recipe: Venison Burger Bombs
How do you say no to a stuffed log of hamburger rolled in bacon and ready for the grill?
Must-Have Wild Game Seasonings and Marinades
Now that the freezer is full, it’s time to put your hard-earned meat where it belongs—on a plate.
Recipe: Jelly-Crutched Game Bird
Jelly made from wild berries is a fantastic way to add moisture to birds when cooking, and herbs add just enough flavor to make you want to cook more. A Texas Crutch is often used when cooking venison, where broth is added to a foil vessel to braise or simmer the meat. This recipe uses jelly, to becomes a sweet liquid when heated, adding moisture and flavor to your birds.
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