“Tag: game”

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.

Want to cook up some empanadas with last year's deer? Look no further than the "Know When to Fold 'Em" venison empanadas, by Chef Holly Hearn of Game Girl Gourmet.

Among the lot of Nitro Express cartridges—a term coined by James Purdey to compare the power of these cartridges to a locomotive and newly loaded with smokeless powder—the .450/400 3” N.E. represents one the best blends of hunting power and ease of shooting. Curious? Read on, as Phil Massaro goes in-depth on this classic, though esoteric, favorite.

Sometimes switching from large game—like elk or deer—to hitting a moving squirrel with a .22 or .17 rimfire will tell on you in a hurry. Here are some tips to get your skills back up to snuff.

On Feb. 11 Secretary of the Interior Doug Burgrum announced nearly $8 million would be added to the Western Big Game Seasonal Habitat and Migration Corridors grant program’s base funding of $2 million this year.

Chasing rabbits and squirrels with friends is the perfect way to pass the cold winter days.

Looking for some ways to spice up your game cooking this offseason? Look no further than the list below, curated by the hunters and (amateur) game chefs of American Hunter.

Several friends and I often circle back to the same campfire debate about which wild game makes the best stew. Mule deer usually leads the pack, with moose close behind, but any well-handled game meat can stand out when you build the right layers of flavor. The real magic starts long before the broth simmers. It comes from the vegetables and mushrooms you choose.