“pellet grill”

Brad Fenson is back with another ruffed grouse recipe, this time turning the bird into tasty forest bundles.

This recipe has a short list of ingredients but strongly delivers on flavor. Duck and fruit go well together, and adding a rich cheese is a great way to create a new and exciting meal.

Despite the potential for roller-coaster October weather, a weeklong pronghorn camp in central Wyoming can easily turn into an annual adventure with a draw that rivals whitetail camps back East—especially if you’ve got the right equipment.

A proper tent camp is an experience many hunters today know little about—and that’s a shame, because it can be just the ticket to recharge one’s batteries. Take advice from a graybeard who’s done it for years: A few amenities can make all the difference.

Turn your hard-earned game meat into mouthwatering meals.

There’s nothing like a good smoked brisket. Try this rub the next time you smoke one to excite anyone’s taste buds.

From the field to the table, Camp Chef’s Brooks Hansen shares his secrets for making your wild game taste better than ever before.

Featuring all-new slide and grill technology, Camp Chef’s new SmokePro SG can function as both a grill and smoker for game meat.

Black bear is one of the most overlooked red meats hunted in North America. You'll be wondering why once you try this recipe.