“hog”

Can the new Aimpoint Hunter Series bring the technology of the red-dot sights deployed by the U.S. military to the hunting world?

If you compare them head-to-head, Africa offers more of everything a hunter wants. Let’s pit the Great White North against the Dark Continent point-by-point.

Nosler’s M48 Trophy Grade Rifle features the company’s proprietary action and is guaranteed to shoot sub-MOA groups. At $1,745 it’s less than most custom rifles.

The BFR is a great choice for someone wanting the most power in a portable package at a reasonable price.

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.

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.

A meat's distinctive flavors reside in the fat, and with wild animals, it is all dependent on what they have been eating and where they came from.

Even individuals who reject gun ownership and hunting—and some vegetarians—have a hard time resisting fresh bacon made from a wild hog.