“frozen”

A new muzzleloading fire-control system from Traditions Firearms and Federal Premium creates its own sort of afterglow amid deer season on an icy Oklahoma landscape.

Before new waterfowl seasons begin, it’s a good time to learn to slow-cook the remaining goose meat in your freezer to “pull it” for use in this delicious Mexican dish.

Attend a field-to-table event and you’ll never again need to rely on a butcher or chef to render your game into table fare.

The author watched a gobbler on his back 40 for two years before committing to hunting the bird. Afterwards, when all was quiet, he had to admit the woods didn’t seem the same. But he also had to admit a hunter wouldn’t have it any other way.

The moment a hunter encounters a curious spirit is an ideal time to influence a future educator, leader and voter. If we remain prepared for these opportunities, we can take advantage of them.

The night before opening day is too late to learn that you’re missing tent poles or the moths ate holes in your sleeping bags. And opening day is too late to learn you've picked a game unit with more hunters than game. Best do a test-run.

This goulash recipe is easy to make, a fabulous way to use ground venison and is a quick fix for lunch, dinner or hunting camp.

Thinly sliced breast marinated in Asian flavors then sautéed in a hot pan is about the easiest preparation of wild turkey. Add your favorite vegetables and some chow mein noodles and you’ve got a moist, flavorful, healthful meal.

Did your late-season crossbow hunt end with some frozen fingers? Looking to find a way to warm up your support hand next season? Check out the Insulated Crossbow Mitt, from Better the Hunt.