“orange”

Sometimes deer hunters need to make something happen. Here’s when to get proactive and what to do.

The key to delicious venison is aging it properly. Just like a good twelve ounce T-bone at the best steak house in town, venison needs a lot of hang time.

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.

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…

If you have the ambition to launch your own bowhunt, the West offers the best in do-it-yourself adventure.

The Stoeger is a secret among die-hard waterfowlers. It has all the key features sought by hunters, but is half the cost of its competition.

Here are five more breeds that tell the world what kind of hunter, and person, you really are

What simple steps can hunters take to prepare themselves for unexpected “survival” situations?

This festive dish is sure to be a hit with holiday guests and will work with other birds you might have on hand, like pheasant, grouse or chicken.