“rub on”

A host of upland game birds with light-colored meat can make exceptional table fare. In this recipe, a whole breast is used to make each "lollipop." Read on for more on this succulent way to prepare your upland harvest.

Brad Fenson whips up a savory venison loin, the perfect use for the thick rear of any backstraps harvested this fall.

In the North Woods, when no snow covers the ground, you won't see deer by any hunting method unless you first find woods with sign. The most successful hunters here, regardless of the weather, are adaptable.

Shooting a bull as it comes stomping to your calls is an adrenaline rush, surely, but you need to be ready for silence. Here’s how to work your calls on low or mute.

Kick off summer with this delicious venison recipe that takes advantage of both the barbecue grill and the fresh blackberries of the season.

Want to make some delicious sandwich meat out of last season's elk? Check out this smoked elk recipe from Brad Fenson, guaranteed to turn you last harvest into a number of delicious meals.

Generating just over 3,200 ft.-lbs. of muzzle energy, the .405 Winchester was—at the time of its release in 1904—the most powerful lever-action cartridge available.

Fixed blade or folder? Drop point or clip point? What kind of steel would you like, and what kind of handle material would you like to grip when using your knife? Answers to these questions make a hunter’s knife just as personal as his firearm.

This latest Member's Hunt comes from Jacob Rosenmeier of Boonville, Ind.