“loin”

Corning meat to flavor and preserve cherished protein is a method steeped in tradition, and it is a great way to turn a tough cut into a tender meal.

With the warm summer sun, grilling meat is as much tradition as it is passion. Topping a tender, juicy steak with caramelized onions and mushrooms is the pièce de résistance.

A juicy, flavorful sous vide steak is easier and more affordable than ever to prepare at home. Your meat is guaranteed to be cooked to the perfect temperature every time, removing all guesswork on your end.

When you eat what you kill, it’s your job to ensure your prime cuts stay in prime condition between the field and the fork.

Lessons the author learned while introducing friends and family to our pastime can be brought to bear by other hunters who seek to add to our fold.

Combine bourbon and blueberries in this five-star treatment for your venison backstrap.

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.

Now that the freezer is full, it’s time to put your hard-earned meat where it belongs—on a plate.

Black bear is one of the most overlooked red meats hunted in North America. You'll be wondering why once you try this recipe.