PH Online Editors - January 27, 2012

Introducing the Thompson/Center Dimension Rifle

Matt Rice of Thompson/Center Arms introduces us to the Thompson/Center Dimension Rifle at the 2012 SHOT Show Media Day. This bolt-action rifle offers easy interchangeability, allowing the shooter to switch barrels in under five minutes, and can handle most cartridges from .204 Ruger to magnums. The T/C Dimension also features a two-position safety and adjustable trigger, as well as adjustable spacers, allowing young shooters to grow with the rifle. Check out the video straight from the range at SHOT Show, and for a step-by-step reassembly, visit our friends over at Shooting Times!

8 Best Venison Marinades

Hank Shaw

Follow these basic steps to prepare your meat, then pair it with one of these delicious...

Guns

Tested: Bergara B14 Ridge

Keith Wood - September 09, 2019

This gun splits the difference between traditional and tactical rifles.

From trajectory to penetration to recoil, we evaluate this cartridge for the big-game use case.

Ammo

Is the .308 the Perfect North American Big Game Cartridge?

Richard Mann

From trajectory to penetration to recoil, we evaluate this cartridge for the big-game use case.

Massaro with a Mozambican Cape buffalo, cleanly taken with a Heym 89B in .450/400 3

Worldwide Big Game

Big Bore Hunting Cartridges for the Biggest Wild Game

Phil Massaro - August 28, 2018

Massaro with a Mozambican Cape buffalo, cleanly taken with a Heym 89B in .450/400 3" Nitro

A new wave of allergies threatens to turn hunters into vegetarians; learn more about this tick-transmitted problem.

News

Ticks Making People Allergic to Meat

David Hart

A new wave of allergies threatens to turn hunters into vegetarians; learn more about this...

SHOT Show

New 6.5 PRC Rifles for 2020

Lynn Burkhead - January 30, 2020

Here are the impressive new 6.5 PRC rifles from SHOT Show 2020 in Las Vegas, Nevada!

Fare Game: Stuffed Elk Backstrap Recipe

Take your venison loin to a whole new level with this delicious reverse-seared stuffed elk backstrap. Smoking the backstrap on a Camp Chef Woodwind pellet grill first, then finishing it on a blazing-hot skillet or flattop, creates a perfectly cooked, medium-rare steak with a crispy, seared exterior. The filling of diced mushrooms and creamy Boursin cheese adds a whole new level of amazing flavors to an otherwise classic smoked venison loin.