Watch episodes of 'Fare Game'
The heart of a deer, elk, antelope or other big-game animal is an underrated cut that often gets left behind in the woods. Next time, save your heart for these amazing appetizers. A hunter's riff on anticuchos de corazón, a popular Peruvian street food you can make easily right on your grill.
Smith & Wesson's Tony Miele and host Kevin Steele track an African lion across the Kalahari for the ultimate handgun showdown with the King of the Beasts.
Here at Petersen's Hunting we have compiled the 10 best hunts caught on camera from the last 2 years of Petersen's Hunting TV. Enjoy!
Mike Schoby gets his nephew, Mitchell, ready for his first-ever deer hunt, which includes a tour of the Hornady factory.
David Draper shares a kabob recipe made with blacktail backstraps and bourbon on this edition of "Fare Game."
Have a freezer full of ground elk venison from your fall hunting trips? Never fear, the folks at Camp Chef have a great SHOT Show recipe that is lean and mean, easy to prepare, and a crowd-pleasing favorite!
Take your venison loin to a whole new level with this delicious reverse-seared stuffed elk backstrap. Smoking the backstrap on a Camp Chef Woodwind pellet grill first, then finishing it on a blazing-hot skillet or flattop, creates a perfectly cooked, medium-rare steak with a crispy, seared exterior. The filling of diced mushrooms and creamy Boursin cheese adds a whole new level of amazing flavors to an otherwise classic smoked venison loin.
When prepared correctly, raw venison is not only healthy, it's delicious. Here's an easy recipe for elk tartare, better than you'll get at any fancy restaurant, because it's made from meat from an animal you took from field to table yourself. For your next dinner party or tailgate, whip up a bowl of venison tartare. Your friends and family will thank you.
Chef Lenny McNab of Kessler Canyon resort, prepares his famous Elk Bourguignon (French Style Elk Stew in Red Wine).
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