“Tag: Game”

In Italy, ragù simply refers to a slow-cooked meat sauce. Bolognese—ragù alla Bolognese—is just one regional variation that originated in Bologna and traditionally incorporates tomatoes, wine, milk, and finely minced meat simmered low and slow until deeply rich and complex. But some of the most beautiful ragù dishes in Italy contain little or no tomato at all. This version uses axis deer simply because that’s what I happened to have in the freezer, but this sauce works beautifully with almost any species of venison.

International Wildlife Crimestoppers (IWC), in partnership with Guidefitter, named Senior Conservation Officer Meghan Roos of the Idaho Department of Fish and Game the recipient of the 2026 IWC Guidefitter Game Warden of the Year Award. Officer Roos received the award during International Wildlife Crimestoppers’ annual conference in July.

The trend these days is to “go long” but the truth is, if you’re doing it right, most shots taken by hunters are anything but long range. You’re better off practicing your short game.

The Boone and Crockett Club recently launched Big Game Records Live 2.0, a major evolution of its digital platform that transforms the world’s oldest big game records database into an interactive analytics tool for hunters.

With whitetail populations in some areas exceeding management goals, many states are offering special seasons, extra tags, and other incentives to entice hunters to get out there early and more often. States also offer early opportunities for many other big-game species; in fact, there are so many opportunities that it can be difficult to even keep up with your own state, whereas early seasons across state boundaries can easily be missed out on.

There’s nothing quite like standing around a tailgate after a successful hunt, birds laid out and admired, beers being passed around. That kind of casual, fire-driven cooking isn’t all that different from a Japanese grilling method called yakitori. Read on for a great twist on a classic by Game Girl Gourmet's Chef Holly Hearn.

When Brad Fenson makes venison empanadas, the goal is simple. Keep the meat front and center, add enough flavor to complement it, and make a filling that stays juicy without overpowering the wild proteins. The filling is rich, balanced, and built to highlight venison, whether baked or fried.

Want to learn how to handle a hog from field to table? Listen to a chef who dedicated a summer to doing just that. Here’s what she learned about cleaning and cooking wild hogs.

Most folks have already gotten their Mom something by now. Whether it's the simple pleasure of making her a special dinner, a full-on family getaway for the weekend, or that latest book she's been craving, some sorts of people know how to make a mom's day complete. Then, of course, there's you—the sort of person who frantically clicks into a gift guide the week before Mother's Day. All jokes aside, here are five things Mom is sure to love.