“meat processing”

Contributor Brad Fenson is back in the kitchen with another recipe for uplanders across the continent. Read on for his take on this Thai-inspired fusion dish.

Any space including a garage, shop or storage shed can be turned into a game-processing center. Learn about hoists, knives, vacuum sealers, grinders and dehydrators you need to build your own butcher shop.

Other than a gun or bow, a knife is about the most important tool a hunter may carry. Of course it must be sharp to be useful. Here’s how to put a good edge on it.

Sous vide is a French style of cooking introduced in the 1960s. The term translates to “under vacuum”; with it, food is sealed in a leakproof container to cook in a water bath. It may become your favorite way to cook game.

This recipe is perfect for hunting camp or when entertaining a crowd. The slow-cooked roast with butter, fresh herbs and pickled peppers is easy to prepare, and the outcome bursts with flavor.

If you’ve never turned the spoils of your hunting season into homemade sausage, you’re missing a major “link” in your field-to-table chain. It’s easy to get started.

Farmers and Hunters Feeding the Hungry is advising hunters who plan to donate venison to their local Hunters for the Hungry program—along with hunters who plan to have their deer processed professionally—to avoid frustrating surprises by checking with their local butchers for any changes to their operations.

You have to work hard and hunt smart to find a mature public-land mule deer buck. Here are the tools you need and the tactics you should employ in your quest.

Wyoming’s First Lady Jennie Gordon is leading the charge to end hunger in the Cowboy State. Turns out, she knows just who to ask to be part of the answer—hunters.