“kitchen”

Have some elk still left from the season? Try this fun recipe to take a bit of the chill off the last cool days of the year.

A squirrel hunt in the spring woods rekindles memories of lessons learned long ago, when almost every dad and every son chased bushytails.

Risotto is a dish that can pique anyone’s curiosity in Italian cuisine. Here’s a variation on the theme that, with the right technique and some simple ingredients, comes together quickly, making it a great weeknight menu item.

A bowhunt with any bow is still a hunt, same as it was many years ago. An inability to pull back a vertical bow will teach you that.

It’s no secret the NRA has been a leading advocate of Hunters for the Hungry programs since the early 1990s. This November, we advance our advocacy and celebrate our creation of National Wild Game Meat Donation Month to inspire hunters everywhere to share surplus game.

Bryce Towsley takes readers through his unique take on braised venison.

Contributor Bryce Towsley shares his take on chicken-fried venison.

Brad Fenson is back in the kitchen whipping up more game-centered cuisine. Follow along this week for some deliciously sweet elk meatballs.

Have you heard of Federal Select Outfitters? Neither had contributor Frank Melloni, but one experience was so memorable that it spurred him to take a dive into the whole list. Read on for more.