Recipe: Sparky’s Grilled Goose
The key to great goose is in the processing and the cooking. Here's a how-to guide on getting the most of out of grilled goose.
Must-Have Wild Game Cooking Gear
Turn your hard-earned game meat into mouthwatering meals.
How to Read Rubs
Learn to decipher the rubs you come across this fall to help pin down the movements of big deer.
How to Create a Buck Showstopper
Scents, mock rubs or scrapes, decoys or even upturned earth may stop a curious buck long enough to create a brief shooting window.
Must-Have Backyard BBQ Gear for 2019
Turn your hard-earned meat into mouthwatering meals.
Must-Have Wild Game Seasonings and Marinades
Now that the freezer is full, it’s time to put your hard-earned meat where it belongs—on a plate.
Recipe: Sous Vide Elk Tenderloin
A juicy, flavorful sous vide steak is easier and more affordable than ever to prepare at home. Your meat is guaranteed to be cooked to the perfect temperature every time, removing all guesswork on your end.
Know-How: Smoke a Quarter
A deer, elk or antelope hindquarter or shoulder cooked whole on the bone is a glorious sight. Smoking a big, primal cut like this may seem imposing, but it’s actually easier than you might think.
How to Control Scent in Elk Country
These tips, as simple as they may seem, will help you minimize your scent signature when perspiration takes hold.
How to Make Axis Venison Meatloaf
Axis deer mostly graze on grass, as well as weeds and forbs. This makes the meat very lean, slightly sweet and perfect for meatloaf.
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