Levi Sim

Rich, comforting, and fast, this elk heart mashed potato soup turns heart meat and Thanksgiving leftovers into a thick, savory chowder in about 20 minutes. Zero waste, all reward.

Peak Refuel meals taste more like something from the kitchen than emergency rations from the bottom of a pack. After hauling them into Idaho’s backcountry, they proved simple, filling, and worth making room for on a hard hunt.

This Beijing bear recipe turns tough wild game into crispy, tender bites coated in a sticky, sweet, and spicy sauce. The secret is a simple velveting technique that could make this the best camp meal you have ever had.

A weird Idaho spring turned one big bear into a pile of sweet meat, 11 pints of bear grease, and a batch of cracklings worth fighting over. Here is how to render bear fat cleanly, safely, and deliciously without wasting the good stuff.

This smoked bear ham recipe turns a rough-looking hunk of wild game into a rich, smoky, ready-for-anything ham. Brine it, tie it, smoke it safely, and you will have meat for sandwiches, soup, salads, scrambled eggs, and a whole lot more.

This wild game pot roast turns tough deer, elk, antelope, or bear shoulder into a tender Mother’s Day dinner that tastes like effort, love, and hunting-season strategy. Make it right, serve it hot, and bank a few points before Fall.

Crispy, creamy, and unapologetically savory, this smoked trout melt turns fish skeptics into believers in about 10 minutes on a hot griddle.

There’s a brown paper bag in my freezer right now whose sole purpose is to keep me from seeing the last two pieces of Antelope meat from last fall. If I see them, I’ll want to eat them, but I’m keeping them in reserve so I can compare them side by side with black bear meat. I’m trying to figure out which of the two is my favorite.

Built around a 10×42 optical system, the BX‑6 is aimed at long‑range shooters, hunters, and archers who want one device to handle ranging, ballistic computation, and target location.