PHTV Adventures - June 26, 2015

Puerto Rico Iguana Hunt

Kevin Steele arrives in Puerto Rico for a never before seen hunt for giant green iguana lizards.

The Best Units for Hunting Elk, Mule Deer & Antelope

Chuck Smock

These are the must-apply units for trophy elk, mule deer, and antelope in the West.

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

Boost antler growth on your deer property with these food plot tricks.

How-To

How to Supplement Antler Growth with Food Plots

Jeff Johnston

Boost antler growth on your deer property with these food plot tricks.

Ammo

What's The Best Coyote Cartridge? .22-250 Versus .223

Joseph von Benedikt & David Faubion

What's The Best Coyote Cartridge? .22-250 Versus .223

Free up space in your freezer and make dinner quick when time is short.

Recipes

How to Can Deer Meat

Michael Pendley

Free up space in your freezer and make dinner quick when time is short.

Guns

Tested: Bergara B14 Ridge

Keith Wood - September 09, 2019

This gun splits the difference between traditional and tactical rifles.

Sighting In the CZ .557 Carbine

Kevin Steele sights in his CZ .557 carbine rifle that he plans to use on a Colorado elk hunt.

Camp Chef at SHOT Show: Elk Venison Slider Burgers Recipe

Have a freezer full of ground elk venison from your fall hunting trips? Never fear, the folks at Camp Chef have a great SHOT Show recipe that is lean and mean, easy to prepare, and a crowd-pleasing favorite!

Moon Phase Rut Tips

John Dudley, technical writer and host of Nock On TV discusses why it's imporant to follow moon phases for the rut.

Fare Game: Stuffed Elk Backstrap

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.