When it comes to cooking venison backstrap over an open fire, Dan Fitzgerald demonstrates a unique — and surprising — technique.

Evan Barrett — a professional chef who hunts — reveals his secrets for grilling the perfect venison backstrap.

There are many great methods for cooking wild turkey breast meat, but this one from Mossy Oak Founder Toxey Haas might be best of the best.

Believe it or not, many walleye anglers throw away what might be the best cut of meat — the walleye wing.

Outdoor cooking just got more convenient with the CanCooker Conversion Griddle.

Cooking shore lunch has never been easier.

The CanCooker Companion is big enough to cook for 6 people and small enough to take with you wherever you go.