“stove”

Contributor Brad Fenson takes to the grill, to cook up some delicious venison burgers. Follow along to see exactly how.

Contributor Brad Fenson shares a dish he learned on the Hawaiian island of Moloka'i: steaks served in a fusion between German schnitzel and Polynesian teriyaki sauce.

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.

A recent trip to Hawaii inspired contributor Brad Fenson to create a chimichurri sauce variation, where cilantro, cumin and lime juice produce a new twist on the traditional blend.

Awareness of chronic wasting disease has spread across the country and today includes regulations regarding the transport of ungulate skulls taken by traveling hunters. Follow these suggestions to clean your skulls while on the road to avoid running afoul of any game laws.

Maine’s Matt Whitegiver has guided hunters for more than 40 years. Today, he lives to guide Special Operations veterans to Big Woods adventure—and perhaps a path back to peace.

For that special hunter in your life—especially if he or she dreams of hunting out west—here are a dozen items that will fit perfectly under this year’s Christmas tree.

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.

Before new waterfowl seasons begin, it’s a good time to learn to slow-cook the remaining goose meat in your freezer to “pull it” for use in this delicious Mexican dish.