“meat”

I know several hunters who really don’t care for game meat. Whether it’s their tender palate or that of others in their family, but when they try game meat that has been properly prepared, most are willing to reevaluate their prejudices. One buddy of mine jerks every deer he gets, even the backstraps and tenderloins! He says his wife doesn’t like game meat, but his grandkids love jerky.

With a wide range of loads offering different terminal performances, hunters can perfectly match their ammunition to the game being hunted.

Law-enforcement officers confiscated 41 heads when they busted Wendell Taylor and Gregory W. Crockarell “trophy poaching” on Fort Campbell military base last year.

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.

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.

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.

Axis deer mostly graze on grass, as well as weeds and forbs. This makes the meat very lean, slightly sweet and perfect for meatloaf.