“roast”

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.

Contributor Brad Fenson walks readers through how to make a batch of delicious venison vindaloo.

Contributor Brad Fenson gives a hunter's take on a traditional Shepherd's Pie.

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.

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.

While venison is not typically paired with tikka masala, it works exceptionally well. The sauce is rich with butter and cream, and the unique blend of spices adds comfort and warmth.

In addition to being good for you, bear meat is delicious. A robust stew is considered comfort food in most circles, and you can kick it up a notch with a medley of peppers.

This delectable muscle lies wide, long and flat on the front shoulder, leading many hunters who butcher their own game to simply grind it for burger or sausage. That’s a mistake.

Contributor Aram von Benedikt dives into the why and how of public-land antlerless elk hunting—a more-accessible, yet similarly rewarding sister activity to pursuing backcountry bulls.