Knives for Big-Game Hunters
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.
Member’s Hunt: A Deer Camp to Remember
This latest Member's Hunt comes from Jacob Rosenmeier of Boonville, Ind.
Recipe: Wet-Aged Venison Seared Backstrap
Contributor Brad Fenson shares some secrets on wet-aging venison, for a fuller flavor.
Long-Term Test: QuietKat Apex Pro (Part 1)
American Hunter Associate Editor David Herman begins his long-term test of the QuietKat Apex Pro e-bike, a long-range offering from the industry giant.
Recipe: Venison-Stuffed Twice-Baked Potatoes
Meat and potatoes are staples for most hunters, and combining the two is a great way to enjoy the bounty of your hunt.
Recipe: Venison and Mustard Sauce
Contributor Brad Fenson cooks up another delicious meal for his readers, this time pairing venison with a delectable mustard sauce.
Twist Rate: How Hornady's 7mm PRC Fared in Africa
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.
Recipe: Oven Barbecue Venison Steak
Contributor Brad Fenson gives his audience a recipe that will help keep a venison steak nice and moist in the oven.
Tips for Hunting Early-Season Bucks
Contributor Mike Roux gives readers some early-season buck-hunting tips to get on the board fast.
Recipe: Venison Top Sirloin and Chimichurri Sauce
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.
Interests
SECTIONS
IN THE SPOTLIGHT
EXPLORE MORE NRA PUBLICATIONS
