Meat Care in the Field
Here in the dead of winter is the perfect time to help many big game hunters understand why the meat they are getting back from the butcher this year tastes more like an old rubber tire than the finest meat on earth.
Wild Game is the New Green
Frank Miniter delves into the wild-game health craze to figure out why hipsters and foodies alike are flocking to get their hands on some.
From The Cookbook: Toothsome Tenders
Everyone loves chicken tenders, but have you ever tried wild-game meat tenders? Check out the latest recipe from the NRA Member's Wild Game Cookbook, Second Edition.
Stuff You Want: Gearing Up in the Off Season
With most hunting season's at an end for the year, the time to start saving for new gear is now. Here is what you'll want to check out when gearing up during the off season, straight from the pages of American Hunter.
Is Twice-Frozen Game Meat Still Good to Eat?
For years, Jeff Johnston has heard that allowing venison to thaw and then re-freezing it renders the meat inedible. Is it true? He decided to find out.
Smith & Wesson Big Game Dinner Benefits USO
Smith & Wesson's annual Big Game Dinner drew more than 500 guests, serving up dishes like carved elk roasts, wild boar sweet sausages and Cajun-style catfish.
5 Things to Keep in Mind When Having Your Game Meat Processed
Whether you plan to do it yourself, or intend to use a butcher, here are some things to keep in mind so that you get the most out of processing your meat for delicious meals year-round.
Can Consumption of Protein Lead to Early Death?
A published study suggests too much consumption of animal-based proteins by middle-aged humans can lead to greater risk of cancer and diabetes. Hunters might disagree.
From The Cookbook: Squirrel and Eggplant Stew
A delicious squirrel and eggplant stew, from the NRA Member's Wild Game Cookbook, Second Edition.
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