Steven Rinella prepares blacktail deer loin with a method you will never see in a fine-dining restaurant.
Backstraps from elk, deer, and antelope are some of the most prized wild game cuts . Their tenderness and shape yields excellent steaks, and every hunter should know how to properly handle them. Here’s how to get a juicy, perfectly seared venison steak every time. Butterflies, Medallions, or Filets? Everyone has their favorite way of turning a backstrap into steaks. But before you start breaking them down, take a moment to consider a couple of...
For a lot of folks, sharpening a hunting knife is a project for the work bench when they’re stuck inside dreaming about being outside. But the best way to sharpen a knife to an edge that you can shave with is out in the field, when you actually need it. The reason is simple: The more a blade dulls, the harder it is to resharpen to a fine edge. The way a knife dulls is the thin metal on the cutting edge bends and rolls. Keep using the knife as it...
A perfectly cooked duck breast should have crispy, savory skin—a reward so good that it makes the tedious job of plucking worthwhile. Developing that crust and getting a juicy, medium-rare center is easy to do in theory, but can be tricky in practice. I’ve cooked a lot of waterfowl in my life, using birds from different regions with diverse diets. These variables make wild ducks and geese beautifully unique and delicious, but it also makes them...