“rub on”

Fixed blade or folder? Drop point or clip point? What kind of steel would you like, and what kind of handle material would you like to grip when using your knife? Answers to these questions make a hunter’s knife just as personal as his firearm.

This latest Member's Hunt comes from Jacob Rosenmeier of Boonville, Ind.

Meat and potatoes are staples for most hunters, and combining the two is a great way to enjoy the bounty of your hunt.

Contributor Brad Fenson cooks up another delicious meal for his readers, this time pairing venison with a delectable mustard sauce.

After a nine-year hiatus and a pandemic, the author travels to Africa with Hornady’s sizzling 7mm PRC in search of spiral-horned antelope.

Contributor Brad Fenson gives his audience a recipe that will help keep a venison steak nice and moist in the oven.

Contributor Mike Roux gives readers some early-season buck-hunting tips to get on the board fast.

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.

Curing and smoking venison shanks provides many recipe options, but using a couple of them to make split pea soup with plenty of meat is a perfect meal for hunting camp.