How to Make Duck Confit
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.
Five Wild-Game Grilling Tips
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.
10 Reasons Hunters Hate Summer
From the stifling heat, to the dwindling amount of wild game in the freezer, to insect bites and poison ivy, there's plenty for hunters to hate about the off-season.
What Broadhead is the Best?
Fixed-blades, mechanicals, cut-on-contacts—here’s how to select the best arrow point for the job.
The Best Way to Cook Venison Steaks
If you’re cleaning out your freezer to make room for the coming season, here are five tips for getting the most out of your wild-game steaks.
Stoeger 3500 Review
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.
Loading Brass Shotshells
During the past year or so I have expanded my handloading repertoire to include the loading of brass shotshells.
5 Early-Season Deer Stand Locations
For the most productive early season whitetail hunts, focus on these five hotspots.
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