To me, processing freshly harvested wild game is a real treat. The fact that you can take your time and cut everything exactly how you'd like it without having to explain to someone is the best part. I've always processed venison the same way over the years, pretty standard preperation. Cape out the animal, remove the backstraps on either side of the spine, quarter it and don't forget to get those tenderloins out; done deal. Over the years, my passion for cooking has led me t

As turkey hunters, we are so fortunate to have thousands of calls at our disposal to help lure in a lovesick gobbler. Some calls are mass produced and others are undoubtably works of art that have a special place on a shelf during then off-season. Best of all, they all work and they all are designed to fool that big strutting bird to come in just a little bit closer. But just because you might have 16 pockets in your vest, doesn't mean that they all need to be filled, right?

Among all of the memories that I have from past deer seasons, some of the best ones revolved around meals. Sometimes we celebrated a recent harvest, other times we we're just hungry, shaking our heads at the last deer we missed. Like many camps, we always tried new recipes and cooked some pretty good meals over the years, some being more adventurous than others. One that always stuck out to me was eating a perfectly prepared backstrap. I think that part of it had to do with t

I went to Hawaii when I was a kid for for a family vacation and it was unlike anything that I had ever seen before. It's pretty astonishing that you don't have to leave the U.S. to see volcano's, lava fields and some of the most awesome waves and shoreline. At that point in my life, I never imagined that it would be a place that I would end up hunting. In fact, I never had any idea on how much terrain and animals Hawaii had until I began researching it this past season. When