Top ice-fishing guides reveal their winter-long program for success with catching perch.
Author: Tom Carpenter
7 Steps to Your Early Bird Buck
A sequence of actions, coupled with attention to detail, get the job done on September bucks.
12 Questions All DIY Butchers Must Address
The key to successfully butchering your own venison, and coming out with great results, is knowing what you want and being ready for the entire process.
Everything You Need to Know About Aging Venison
Should you age your venison before butchering? If so, how long? Let’s explore every aspect of hanging your whitetail before taking knife to meat.
Foodie Friday: Don’t Forget the Front Legs!
A whitetail’s front leg doesn’t get much respect as a source of prime venison. It’s time to change all of that.
Foodie Friday: How to Dry Venison
It’s got many names around the world, but we call the end result jerky. Here’s the history, science, how-to and tools behind drying meat.
Foodie Friday: Marinade Magic
Marinating venison properly for tenderness and flavor is much more than dumping meat into liquid and hoping for the best.
Slug Gun Hunting From Past to Present
Long gone are the days when hunting with a shotgun stuffed with crudely rifled slugs reduced deer hunting to a poke and a hope.
Foodie Friday: So Many Sandwiches
The more ways you have available to utilize venison, the more you can hunt. It’s time to add sandwiches of all kinds to your venison menu options.
6 Venison Cuts That Don’t Get Enough Love
Each one of these underrated muscle groups is highly flavorful in its own special way.