“camp chef”

Brad Fenson kicks up the capsaicin this week, with his signature red-chili venison.

Contributor Brad Fenson takes his readers through the process of taquito making, with a wild-game twist.

Contributor Brad Fenson gives his audience a recipe that will help keep a venison steak nice and moist in the oven.

Upwards of 60,000 axis deer inhabit the island of Molokai. That combined with the fact the island is one of the least visited in the Hawaiian chain makes it a fabulous winter getaway.

Contributor Brad Fenson takes to the grill, to cook up some delicious venison burgers. Follow along to see exactly how.

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.

This recipe uses all components of the goose, including legs and thighs, breast meat, and the gizzard, heart and liver. The different textures and flavors often surprise people who actively seek “special parts” from the roaster.

In addition to being good for you, bear meat is delicious. A robust stew is considered comfort food in most circles, and you can kick it up a notch with a medley of peppers.

A recent trip to Hawaii inspired contributor Brad Fenson to create a chimichurri sauce variation, where cilantro, cumin and lime juice produce a new twist on the traditional blend.