Making Meat: How to Be Your Own Butcher
Follow these guidelines on how to cool, cut, age, prep and cook game meat, and you’ll never hear complaints about “gamey” flavor again.
SHOT Show 2018: Top 5 New Knives
Finding the right knife can feel overwhelming. At SHOT Show 2018, we talked to the manufacturers, held the knives, felt the grip and weight, checked out spine thickness and talked about what you’ll get for the listed price.
Got Goose?
Contributor Brad Fenson shares four simple goose recipes that'll leave your guests coming back for more.
Deer Heart in Red Sauce
A deer's heart is just too tasty to leave in a gut pile for the coyotes. Don't believe us? Give this recipe a try.
Lansky Controlled-Angle Sharpening Systems
Whether you're sharpening a filet, field or boning knife, the controlled-angle sharpening systems from Lansky can help provide results.
A Hunter’s Guide to Edible Organs
Edible organs have a lot to offer the adventurous hunter and eater who wants to explore the wild side of wild game.
America's Top 5 Wild-Game Meats
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.
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