“butcher”

Any space including a garage, shop or storage shed can be turned into a game-processing center. Learn about hoists, knives, vacuum sealers, grinders and dehydrators you need to build your own butcher shop.

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.

It is often the first installation in a deer camp. It is usually a timber cut from nearby woods but it could be a salvaged scrap pipe. Regardless, it is always a place for hunters to gather, assess and admire deer. It is the buck pole, a symbol of success to American hunters.

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.

Mixing cooked wild rice to your favorite wild-game ground meat makes a lean patty that cooks firm and has plenty of moisture.

This latest Member's Hunt comes from Paul Gray of Las Vegas, New Mexico. 

Cooking a whole, plucked pheasant in an air fryer results in a perfectly finished bird with crisp skin and delicious, moist meat.

The NRA Hunters' Leadership Forum has announced the return of support for the Hunters for the Hungry subsidy program. A total of $60,000 has been committed to fund HFH affiliates throughout the country to cover the cost of processing, shipping and distributing donated meat. 

As an experienced hunter, you are in a unique position to offer protégés a lifetime of knowledge of the field, firearms and more.