“dinner”

Contributor Bryce Towsley shares his take on chicken-fried venison.

Brad Fenson is back in the kitchen whipping up more game-centered cuisine. Follow along this week for some deliciously sweet elk meatballs.

A chance to follow in his father’s footsteps on a moose hunt in Finland proved to be irresistible to the author, who may never have become a gunwriter without his father’s pioneering trip 33 years ago.

The most popular bird to eat in America is chicken, and arguably the tastiest way to cook chicken is deep fried. So, why not cook our game birds the same way?

Mike Roux has spent long enough in the turkey woods to know spring comes in four specific cycles. Here's how to hunt each and every one.

After a nine-year hiatus and a pandemic, the author travels to Africa with Hornady’s sizzling 7mm PRC in search of spiral-horned antelope.

Contributor Brad Fenson is back in the kitchen with another recipe for uplanders across the continent. Read on for his take on this Thai-inspired fusion dish.

Any space including a garage, shop or storage shed can be turned into a game-processing center. Learn about hoists, knives, vacuum sealers, grinders and dehydrators you need to build your own butcher shop.

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.