“spaghetti”

Researchers can dissect and explain the whitetail’s great eyes, ears and nose, but no amount of data can explain how and why each deer responds so differently to what it sees, hears and smells.

Once freezers became a fixture in the modern household the old ways of preserving food started to fade. It’s so much easier to just wrap up our venison and put it in a freezer. The thing is, some of those old ways had a lot of good things going for them.

Spaghetti is a great meal for family get-togethers, hunting camp, cold dreary nights or just when you crave some good-old wholesome comfort food. Here's a sauce recipe that hunters should appreciate.

On the wide-open Western plains pronghorn antelope, the second-fastest land animals on Earth, use distance as a buffer from danger. It’s wise to admit a truck is best used to locate herds. But reality is boots will need to hit the ground to close the deal.

Here are some helpful hints to utilize when serving game meat to the more “selective” palates.

From the field to the table, Camp Chef’s Brooks Hansen shares his secrets for making your wild game taste better than ever before.

Thinking outside the box, a creative cook can use ground venison to recreate structured meat. This recipe features pine nuts, feta cheese, black olives and spinach that create a moist and sophisticated dinner.

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.

Attend a field-to-table event and you’ll never again need to rely on a butcher or chef to render your game into table fare.