“chef”

It's not easy to get the most out of a shank. Let Brad Fenson lend you a hand.

Be it the backcountry or the back forty, this collection of gear makes camp more comfortable for all.

Now that the freezer is full, it’s time to put your hard-earned meat where it belongs—on a plate.

High plains, Indian summer; infinite sky, a sea of grass. Let’s pitch our tents, break out the rifles and glass the far horizons for antelope.

Brad Fenson gives hunters some ideas for what to do with the snow geese from spring conservation hunts in this game-fueled twist on a culinary classic.

Turn your hard-earned meat into mouthwatering meals.

Fried cheese and venison tenderloin? It's impossible to go wrong.

Dutch croquettes look like dumplings, but have a crisp breading surrounding a delicious meat mixture that is soft and creamy in texture. This recipe works well with leftovers from a larger piece of meat or ground meat from any wild game.

For some reason professional chefs seem to really underestimate my ineptitude in their cooking instruction. They include ingredients I've never heard of or can't find at my local grocer. They use fancy equipment that I don't own and don't care to own. And they employ such fancy techniques and swiftness with their knives that my feeble brain can't keep up.