“loin”

Brad Fenson hits the grill to serve up a hunter's take on Korean barbeque.

When most of us think of a brine, our minds conjure up juicy, big hams and delectable bacon, while others start drooling at the thought of sinking their teeth into some smoked salmon. Brines do make meat taste good, and if you haven’t been experimenting with different concoctions its time you did.

Contributor Brad Fenson shares some secrets on wet-aging venison, for a fuller flavor.

Contributor Brad Fenson shares a dish he learned on the Hawaiian island of Moloka'i: steaks served in a fusion between German schnitzel and Polynesian teriyaki sauce.

Looking for a way to introduce a new audience to bear meat? Check out this recipe, from contributor Brad Fenson, for an easy way to do it.

Contributor Brad Fenson cooks up another delicious meal for his readers, this time pairing venison with a delectable mustard sauce.

A selection of holiday wild game dishes from Georgia Pellegrini.

This venison scallopini recipe is perfect for hunting camp. There are few ingredients, and it only takes 10 minutes to prepare and another 10 minutes to cook. Serving the browned meat over pasta is a great way to ensure stored energy for active hunters.