First Look: Bear Forest Backstrap Fillet Knife
Bear Forest Knives has released a small batch of its latest precision cutting tool, The Backstrap. This 10.187-inch long fillet knife is a great addition to any outdoor enthusiast’s collection and provides a unique cutting experience.
Recipe: Venison with Blueberry Bourbon Sauce
Combine bourbon and blueberries in this five-star treatment for your venison backstrap.
Recipe: Candied Black Bear Backstrap
Black bear is one of the most overlooked red meats hunted in North America. You'll be wondering why once you try this recipe.
Venison in Red Wine & Port Mushroom Sauce
The fewer steps in your process the more likely you are to cook for yourself on a busy weeknight. Which is exactly why Georgia Pellegrini often turns to this quick and easy sauce when preparing her wild game.
What's the Best Wild-Game Meat?
Assistant Online Editor Sarah Smith Barnum wants your input on what the best wild-game meat is to help her create her hunt-to-eat bucket list.
First Look: Henry Big Boy Revolver
Expanding beyond the lever-action rifles and shotguns so synonymous with the Henry name, the Henry Big Boy Revolver is a historic release that will make the perfect sidekick for owners of the Henry Big Boy rifle.
Georgia Pellegrini's Mouthwatering Venison Recipe
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.
Fried Venison Cutlets
Sometimes a simple meal is the best meal—especially when we're talking about fried food. Give this latest recipe from Georgia Pellegrini a try with any leftover venison you've got in your freezer.
Recipe: Wild Game Pie
This wild game pie has it all, with a delicious ‘comfort food’ taste that’s sure to have your family and friends begging for seconds.
Venison Risotto
During the long cold months, when it seems like winter may never end, Georgia Pellegrini fills her kitchen with hearty dishes that warm you to the core. This venison risotto does just that.
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