Brad Fenson

1 week ago | bowhunter.com | Brad Fenson

My name is Brad Fenson, and I am a hunter. Hunting has been a passion for most of my life. As a child, I took on odd jobs to make money to purchase my first pellet gun. Shooting sparrows and ground squirrels kept me occupied from sunup to sundown. My first big-game animal was a mature bull moose with close to a 40-inch antler spread. I could not imagine going a year without hunting ducks and geese, and spur-of-the-moment walks with my shotgun provided opportunities for upland game birds.

4 weeks ago | americanhunter.org | Brad Fenson

There are a few hunts synonymous with spring: turkey, black bear, and snow geese. The white arctic geese have provided the newest spring recreation since the Spring Light Goose Conservation Order was established in 1999. For those who pursue the arctic geese, there is usually no shortage of breasts and legs to deal with, and most hunters have found new respect for the fine-grained meat the birds provide. Cooking a goose breast is no different than grilling your favorite venison steak.

1 month ago | americanhunter.org | Brad Fenson

Many types of wild game get a bad rap for being tough and challenging to enjoy. Knowing how to cook extra lean proteins and maintain moisture is critical to having the most palatable dishes made from the critters we harvest. However, there are some tips and tricks to make dense, lean meat tender and delicious. Here are some ideas to try. AcidIn a waterfowl hunting camp, the cook took some large Canada goose breasts and declared she planned to make fajitas for lunch.

1 month 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.

2 months 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.