“technique”

Next time you run into a hunter who thinks he knows everything, see if you can stump him with these six whitetail facts. It'll feel good when you do.

Antler-point restrictions are turning out to be useful game-management tools—sometimes. .

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.

The author serves up her top five tips for getting the most out of cooking on a grill, particularly if you decide to cook wild game.

Slip into the Kalahari’s red hills and you’ll meander into kudu, springbok, blesbok, gemsbok, zebra, wildebeest and so much more.

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

The French technique of braising is a delicious way to cook meat that causes it to fall right off the bone, and it lends itself especially well to wild-game meat.

Everyone has his or her own turkey technique at Thanksgiving, but according to the author, a great turkey starts with a great brine.