Brad Fenson

5 days ago | americanhunter.org | Brad Fenson

Wild turkey has incredible flavor and is highly versatile. Consider using it for a tailgate party, watching your favorite sports team or as the ultimate starter in a hunting camp. Making a dip to be eaten with chips, pretzels, veggies or spread on a piece of crunchy bread is a game-changer. The dish can be made ahead of time and baked before eating. It freezes well, so consider making several at a time.

1 month ago | americanhunter.org | Brad Fenson

Spring turkey season provides the opportunity to get back outdoors and enjoy time in the woods. Harvesting a mature bird is always a bonus, and fresh turkey breasts deserve a hunter's utmost attention. There is something about a meal of fresh turkey that inspires a person to want more. There is no better way to formulate a plan to return to the turkey woods. I like to brine fresh turkey breast with a mild salt solution. It helps keep the meat moist and brings out natural flavors.

1 month ago | americanhunter.org | Brad Fenson

The shanks off any animal are often undervalued and, in some cases, discarded. However, once you embrace a shank for what it can produce, it can become a special meal worth planning to enjoy. The shank is lined with silver skins that need to be cooked with liquid over low and slow heat. The end result is tender and flavorful meat where connective tissues are rendered into collagen and gelatin, adding flavor and health benefits. The flavors of Taiwanese cuisine are sweet, savory and herbal.

1 month ago | americanhunter.org | Brad Fenson

CDFW officers catch a pair of poachers after overhearing them on a plane. On March 31, the National Rifle Association of America (NRA), together with the Firearms Policy Coalition, Second Amendment Foundation, Colorado State Shooting Association, Magnum Shooting Center and an NRA member, filed a lawsuit challenging Colorado’s 6.5-percent excise tax on the retail sale of firearms, firearm precursor parts and ammunition.

1 month ago | americanhunter.org | Brad Fenson

There are several theories about the origin of French onion soup, dating back to Roman times, with the modern cheesy version coming later in the 18th century. The dish's popularity was likely due to the availability of the ingredients. Onions, butter and wine were affordable and easy to obtain.