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There’s nothing worse than a muzzleloader that goes “Pfffttt” instead of “Boom!” And why does it seem that failures occur most often during late-season hunts?

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.

Here the author offers up tips on how to lure in predators that have learned prey-in-distress calls are too good to be true.

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.

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.

Even individuals who reject gun ownership and hunting—and some vegetarians—have a hard time resisting fresh bacon made from a wild hog.

Considered by some to be the best meat in the woods, squirrel is not only adored for its appearance and flavor, but also for its buttery texture.

Married to a non-hunter? Follow these tips to ensure you will still get out in the field—with his or her blessing.