Recipe: Wet-Aged Venison Seared Backstrap
Contributor Brad Fenson shares some secrets on wet-aging venison, for a fuller flavor.
How to Tenderize Tough Meat
Some cuts of game meat can seem especially difficult to make tender. Whether through aging or proper cooking technique, these tips will ensure the cuts from your next head of game are every bit the trophy the rest of the hunt represents.
6 Steps to Delicious Wild Game
From the field to the table, Camp Chef’s Brooks Hansen shares his secrets for making your wild game taste better than ever before.
Wild Game Cooking: From Field to Table
Scott and Tiffany Haugen led a wild-game cooking seminar at the 143rd NRA Annual Meetings & Exhibits. See what they taught us.
Taking Stock of 2011 and What Is to Come
It's time to take stock of all the things we've learned thus far, and set our sights on what we hope to accomplish in the new year.
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