Black Bear Hunting Shirts
No matter if you hunt spring bears or fall bears, this t-shirt is perfect for any hunting enthusiast who wants to show off their love for delicious bear meat!
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Hunting
Deer Sausage and Asparagus Quiche
Field Staff Writer Jeff Benda’s deer sausage and asparagus quiche is the perfect thing to make for an effortless brunch, whether you make it the day before, or the morning of!
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Hunting Woodcock with Dogs
Despite the pouring rain, Field Staff Writer Trey Johnson, and his English Setters Ruby and Pearl, set out down an old logging road to find that most elusive of upland birds: the American woodcock.
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New Products: Mule Deer Merchandise
Mule Deer are a testament to the amazing diversity and adaptability of wildlife in North America. Show your love for these tasty and fascinating animals with our new shirts and stickers today!
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Harvesting Nature’s Top Wild Pork Recipes
Whether it’s feral wild hog, or Eurasian wild boar (or a hybrid of the two!), wild pork is an underrated and delicious meat. Here’s a list of our favourite wild pig recipes from the Harvesting Nature archives!
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Antler and Fin Podcast: Seared Antelope Steaks with Fried Hominy and the Story Behind Hominy
In this episode, join Adam as he dives deep into hominy and walks us through how to prepare this delicious Seared Antelope Steaks with Fried Hominy recipe.
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New Products: Elk Merchandise
Fall is in the air and the bugles are soon to be echoing through the dark timber. What better time to check out four of our newest elk-themed items to hit the store. These are a limited run and will disappear as quickly as that spooked bull last fall.
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How to Scout For Success
Field Staff Writer Quincy Milton talks through the do’s and don’t of scouting and explains why it is one of the most important parts of hunting!
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Grouse Rahmschnitzel with Chanterelles
Managing Editor Adam Berkelmans decided to pair light and delicate grouse breast with a mild chanterelle cream sauce in this wild version of German rahmschnitzel!
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Landjäger – German Hunter Sausage
Field staff writer JP Yampey has been a fan of landjäger, a dry rectangular German sausage, for years. When he got the chance to learn how to make it with wild game from one of his butcher friends, he leapt at the opportunity!
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