“warm”

The wild turkey has captivated (and baffled) hunters for decades. Here are seven things you probably didn't know about North America's largest game bird.

The key to delicious venison is aging it properly. Just like a good twelve ounce T-bone at the best steak house in town, venison needs a lot of hang time.

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.

Here are a few of the more common gun problems that can occur in the field and how to deal with them without ending your hunt.

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.

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

The meat and gravy is ideally suited for mashed potatoes, which makes this hearty dish just as enjoyable in fall as it is in spring.

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.