“skin”

Spring rolls are on the menu this turkey season! Follow along as Brad Fenson walks his readers through the process of creating this favored dish from their springtime harvest.

In November 2012, Blake Gettys was tending his trap line in Alaska when a grizzly attacked him. Now, the victim and his storyteller examine the event in detail to determine what, if anything, could have gone better.

Bear Forest Knives has released a small batch of its latest precision cutting tool, The Backstrap. This 10.187-inch long fillet knife is a great addition to any outdoor enthusiast’s collection and provides a unique cutting experience.

Mike Roux shares his tips and tricks for caring for venison from field to table.

Early-season birds can be loaded with pinfeathers and have not yet fattened up. Having a recipe to use lean duck breasts without skin provides the perfect reason and incentive to hunt, no matter the time of year.

The Sitka Gradient Collection introduces lower-body warmth solutions for waterfowlers. With a pant and bib option, both built with four-way stretch, tapered legs, foot stirrups, and minimal seams, this collection is designed to maximize comfort and flexibility under waders.

We hope you are as proud as we are to celebrate a big birthday for the world’s largest and best hunting magazine.

A hunt at a California winery is evidence that our pastime, like winemaking, is intrinsically tied to the land.

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