“Tag: Chef”

Brad Fenson kicks up the capsaicin this week, with his signature red-chili venison.

The most popular bird to eat in America is chicken, and arguably the tastiest way to cook chicken is deep fried. So, why not cook our game birds the same way?

Contributor Brad Fenson cooks up another delicious meal for his readers, this time pairing venison with a delectable mustard sauce.

Contributor Brad Fenson takes his readers through the process of taquito making, with a wild-game twist.

Contributor Brad Fenson finds a good game replacement for lamb with his antelope kofta kebabs.

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.

In honor of their 30 years of business, Hi Mountain Seasonings is offering a 30th Anniversary Limited Edition Chef Knife.

Be it the backcountry or the back forty, this collection of gear makes camp more comfortable for all.

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.