“recipe”

If you are feeling under the weather, perhaps a bowl of medicine bird soup is the cure. Even today, trappers will make soup from a ruffed grouse to treat colds and other ailments.

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.

Contributor Barb Melloni takes her readers through the process of reloading the .45-70, and her eventually precise result.

This recipe uses all components of the goose, including legs and thighs, breast meat, and the gizzard, heart and liver. The different textures and flavors often surprise people who actively seek “special parts” from the roaster.

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.

Phil Robertson is 76. He hunts every day of duck season, and when he’s not hunting, he’s building blinds, working on his levy or catching catfish. He spent a hot minute with our man reflecting on the Duck Commander legacy he created 50 years ago that today promotes faith, family and duck hunting.

The BE.S.T. Lupo is Benelli’s bid to reinvent the hunting rifle, and there’s no doubt the Italian brand is taking that task seriously. An accurate rifle that’s overflowing with forward-thinking rifle technology, the Lupo is going to continue to win fans as more hunters learn to love all that these guns offer.

When the use of a shotgun slug is required (or preferred), equipping a smoothbore with a rifled choke tube is always an economical solution. What are the particulars of these specialty chokes? Read on to find out.

In addition to being good for you, bear meat is delicious. A robust stew is considered comfort food in most circles, and you can kick it up a notch with a medley of peppers.