“eating”

This old whitetail hunter fell in love with venison years ago. Now I'm out to prove that it's more than just another game meat.

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.

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.

Last month TIME magazine ranked "The 50 Best Inventions of 2010." After reading their exhaustive list I was inspired to find a way to get these technological marvels into the woods. Yes, I'm a lazy, tech-dependent product of the smart phone generation, but read this list and try to tell me it wouldn't be more fun to go afield with these once unheard of contraptions. But I'm probably just dreaming…

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

With the number of bear attacks breaking records, it’s time to see what can be done to stop the trend.

We can win the hearts and minds of non-hunters by being outspoken and resourceful users of our country's renewable source of wild-game meat.

Inspired by Steven Rinella’s “Top Game Meats,” here is another author’s take on a his favorite wild-game fare.

There are plenty of cookbooks still on the market that are useful tools in guiding you in your wild endeavors in the kitchen.