Hank Shaw - September 25, 2015
Heart meat works really well with Chinese stir-fry because it's dense enough to slice into
Hank Shaw - August 31, 2015
I travel a lot for hunting, fishing, and foraging, and often I'm called upon to do the...
PHTV Adventures - June 26, 2015
Kevin Steele wraps up a very successful iguana hunt in Puerto Rico and gets a taste of the
Hank Shaw - March 20, 2015
Backstraps, loins, chops, or venison ribeyeâ€¦whatever you call it, this is the money cut on a
David Draper - March 21, 2014
Sure, cooking over an open fire is a romantic notion, one that resonates deep in our medulla
Skip Knowles - March 16, 2014
The term "vodka" is derived from "voda," the Russian word for water. That's why it's also the...
Ben OBrien - October 21, 2013
The first time I met Lenny I stumbled into his kitchen, exhausted from a long day of...
Hank Shaw - August 20, 2013
Perhaps the most common question I get about cooking venison is what marinades I use the most.
Hank Shaw - July 24, 2013
A thick venison steak, grilled to a turn and flavored only with fire and salt, is quite...
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