Cee Dub's Feral Hog Breakfast

Cee Dub makes breakfast on a sweet Camp Chef set up featuring sourdough pancakes and wild hog breakfast sausage featuring Hi Mountain Seasoning's breakfast sausage mix.

A cooler is not just a cooler

Be careful what you put in your cooler. Chef John McGannon of WildEats.com explains why it pays to be careful when placing perishables, especially freshly harvested game, into a cooler.  

How to Make Black Pepper & Garlic Snackin' Sticks

Hi Mountain Seasonings' Hans Hummel and Cee Dub team up to make Black Pepper and Garlic Snackin' Sticks with ground venison. The job is made much easier and faster with their Weston Vertical Sausage Stuffer.

Dry Aging Waterfowl with Chef John McGannon

Chef John McGannon knows how to make your ducks and geese taste better through a dry-aging process. It removes the unsavory capillary blood and makes for a much better-tasting and tender bird. You can learn...

Hank Shaw Makes Antelope Heart Schnitzel

Hank Shaw, James Beard Award Winner, chef, hunter, angler, lecturer and cookbook author, shows how he makes the most of an antelope heart. It's crispy, tender and delicious!