“processing”

Whether you have a busy day planned at work or want a delicious meal at hunting camp after a long day, this recipe is easy to make and meant to inspire.

Article written by MeatEater founder's brother has the potential to divide hunters, but we should not let that happen.

This delicious fresh venison sausage with a taste of cranberries and orange will have you looking to customize the taste to personal or family preferences.

On Friday, the stores will be jam-packed with folks looking for the best deals they can find on Christmas gifts, while Monday will see a similar flurry of activity from behind computer screens. We here at American Hunter figured we’d lend a helping hand, with the sportsman’s guide to Black Friday, and Cyber Monday gift-buying.

If you’ve never turned the spoils of your hunting season into homemade sausage, you’re missing a major “link” in your field-to-table chain. It’s easy to get started.

Farmers and Hunters Feeding the Hungry is advising hunters who plan to donate venison to their local Hunters for the Hungry program—along with hunters who plan to have their deer processed professionally—to avoid frustrating surprises by checking with their local butchers for any changes to their operations.

Beyond the skulls, antlers and hides, it is undeniable that meat from the field brings any hunting adventure full circle. It’s important to explain to new hunters this crucial part of our experience that connects family and friends.

You have to work hard and hunt smart to find a mature public-land mule deer buck. Here are the tools you need and the tactics you should employ in your quest.

In an effort to improve the quality of data being submitted to the U.S. Fish and Wildlife Service, Arkansas Harvest Information Program (HIP) registration will no longer be offered at license vendors such as sporting goods stores.