“brown”

Deer managers and hunters are still learning how to deal with coyotes for the good of deer herds and ecosystems.

Georgia Pellegrini is a different kind of hunter. She's a tasteful, stylish food artisan with a bit of gritty, shotgun-toting gal mixed in. It's a combo that's hard to ignore.

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.

Making kielbasa, a descendent of an Eastern European sausage, is a fun experiment and a chance to conjure your early human roots.

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.

This recipe is one of my favorites. It is creamy, rich and sweet and includes all the things that go well with pheasant, namely apples and cream.

Find out everything there is to know about North America’s largest game bird.

The gobbler tactics divulged here might be unconventional, they might even be eccentric, but in theory they all work…well, they’re at least funny.

Bob Robb shares six outfitters with comfortable camps, good equipment and high success rates for black bear hunting this spring.