“hi mountain”

Contributor Brad Fenson shares some secrets on wet-aging venison, for a fuller flavor.

Contributor Brad Fenson gives his audience a recipe that will help keep a venison steak nice and moist in the oven.

Bacon, pasta, cheese and ground venison all make good combinations. However, when bundled and smoked, they quickly become a new favorite. Read on, for exactly how to create this fantastic dish.

Contributor Brad Fenson takes to the grill, to cook up some delicious venison burgers. Follow along to see exactly how.

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.

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.

Curing and smoking venison shanks provides many recipe options, but using a couple of them to make split pea soup with plenty of meat is a perfect meal for hunting camp.

Hi Mountain Seasonings new Rub-3 Packs enhance the flavor profile of your game meat, brisket, steak, ribs, lamb or chicken.