“all-purpose”

When most of us think of a brine, our minds conjure up juicy, big hams and delectable bacon, while others start drooling at the thought of sinking their teeth into some smoked salmon. Brines do make meat taste good, and if you haven’t been experimenting with different concoctions its time you did.

Dutch croquettes look like dumplings, but have a crisp breading surrounding a delicious meat mixture that is soft and creamy in texture. This recipe works well with leftovers from a larger piece of meat or ground meat from any wild game.

In his new book, The Scout Rifle Study, Richard Mann weighs the worth of the scout rifle—for defensive purposes, survival and hunting—in modern terms. The title is fitting, as the book is an exhaustive and enlightening examination of a firearm type that’s commonly misunderstood, as well as a survey that provides real-world, objective data on the scout rifle’s supposed benefits.

Fast target acquisition and magnification-change capability set the stage for Zeiss’ new Victory V8 illuminated riflescope line.

When choosing camo to wear when predator hunting, it’s important to keep in mind what region of the country you’ll be hunting in and what the surroundings will be like during the time of year you’re hunting there.

Hunters making Irish stew can’t go wrong with neck, hock, flank, or even cubed center or eye of round roasts. Deer, moose and elk are all flavorful and will stew down to tender morsels that make superb gravy.

There is something to be said for comfort food—tender steaks with a crisp and crunchy coating, then smothered in gravy screams soothing coziness you can only get from traditional home-cooked meals. Craving some down-home cooking? Try Brad Fenson's chicken fried elk steak.

If you have finicky waterfowl eaters in your house or hunting camp, this recipe will either fool them or convert them to feasting on migratory fowl.