“cooking”

Contributor Brad Fenson shares a dish he learned on the Hawaiian island of Moloka'i: steaks served in a fusion between German schnitzel and Polynesian teriyaki sauce.

The 10^th Annual Women’s Antelope Hunt sponsored by the Wyoming Women’s Foundation fosters teamwork to focus on recruiting new hunters and investing in the economic self-sufficiency of women throughout the Cowboy State.

Follow along for an average day at the Great American Outdoor Show, filled to the brim with exhibitors, excitement and educational opportunities. The show will continue until Sunday, Feb. 12, 2023.

The Savage 93 Minimalist combines a classic laminate stock design with modern aesthetics to achieve a lightweight platform with improved ergonomics.

While venison is not typically paired with tikka masala, it works exceptionally well. The sauce is rich with butter and cream, and the unique blend of spices adds comfort and warmth.

A recent trip to Hawaii inspired contributor Brad Fenson to create a chimichurri sauce variation, where cilantro, cumin and lime juice produce a new twist on the traditional blend.

Mixing cooked wild rice to your favorite wild-game ground meat makes a lean patty that cooks firm and has plenty of moisture.

Contributor Mike Roux details how to train for, hunt, preserve, prepare and cook delicious dove—hunters' favorite September treat.

Cooking a whole, plucked pheasant in an air fryer results in a perfectly finished bird with crisp skin and delicious, moist meat.