This recipe is the perfect thing to utilize some meat that over stayed its welcome in the freezer. It’ll tenderize it and rehydrate it.

This sauce is flavorful and spicy and a little sweet. Use it on any red meat to finish the flavor. I used it here on backstops from last year’s cow elk. It would also be excellent on a roast.

If you’ve eaten Butter Chicken at an Indian restaurant, then this dish will be familiar. Butter Bear is rich and creamy, and simmering any meat in this sauce for a while will make it tender and delicious.

There’s no denying: An excellent breakfast sandwich will take you a long way up a mountain before you stop for lunch or stop to process the critter you just killed. McDonald’s has a good handle on the system, but you can easily do better with quality meat, egg, and cheese.

I continually hear from many people that insist that wild boar is inedible. I shouldn’t be surprised, though: I’ve been told that all the other “boars” are inedible, too.

Bears, raccoons, and even rock chucks (marmots), all produce fat that can be rendered. You’ll be surprised at how mild these fats taste.

It comes with a four-foot steel cable to tether it in place, but you can also purchase a plate to mount it to a surface or under your desk.

Blackhawk Holsters’ new Made-In-America T-Series holsters offer level two retention but are low-profile enough to still let you get a high grip when you extract your handgun. And it’s made in both full-sized and carry-sized models.

The stock is all made from American walnut with classic checkering in a modern design that genuinely improves grip. It’s just a little more modern overall.