By David Draper

I know it’s the end of May, but I still have turkeys on the brain. Probably because I got schooled by them this season. Luckily, there have been several Wild Chef readers who filled their tags and have been filling my inbox with the results in the form of turkey photos and great recipes, including these two.

By David Draper

I apologize for the gross photo.

But there’s a reason for this graphic image: I wanted to show you what a broadhead wound looks like on an unrecovered turkey—or, what I assume is a broadhead wound. That’s my best guess as to what happened to this turkey, which I happened to kill with my shotgun last week at a turkey camp with Hidden Valley Outfitters here in Nebraska. The crazy weather patterns we’ve been having made the birds difficult to say the least, so we resorted to guerilla tactics and ambushed this tom on the last afternoon of the hunt. Though I didn’t get a good look at him before taking the shot, he seemed to be doing fine and was feeding with a group of hens and other toms.

By David Draper

I’m just a few hours removed from an amazing trip to Cordoba, Argentina, where I spent the week wingshooting at one of the best lodges I’ve ever had the (let’s face it) dumb luck of visiting: Guayascate. I’ll fill you in on more of that trip sometime soon, after I recover from a week of over-eating, over-drinking, and if it’s possible, over-shooting. But right now, I just want to pass along a little reminder about how to treat your meat that I re-learned last Wednesday.

By David Draper

After more than a year of anticipation, I finally got my hands on an advance copy of the new "Remington Camp Cooking" cookbook. Chef Charlie Palmer first clued me into the project when I sat next to him at dinner during the 2012 SHOT Show.

As I mentioned in that post, Palmer is one of us, a hunter and all-around regular guy, despite the fact that he’s responsible for more than a dozen restaurants around the country, as well as a handful of wine shops and boutique hotels. You wouldn’t know it by sitting next to him as he relates stories of hunting with his boys. True to that everyman style, the recipes in Remington Camp Cooking aren’t out of reach for most home cooks.