"Cater to your crowd." Great meals made easy with the CanCooker. On a grill, campfire or camp stove. Load CanCooker up with vegetables on the bottom, meat on top and 12 oz. of any liquid – water, broth, beer, soda, or, juice. There’s no grease, oil, or frying. Just put the CanCooker on the heat and relax. You’ve earned this.
Cone Fork by Fynx, LLC – The Ultimate Campfire Roasting Fork! Designed to cook a multitude of foods including campfire cones, burritos, corn, baked potatoes, kabobs, hotdogs, marshmallows and a whole lot more. Replaces many tools using this one device.
H and R Outdoor Industries 1-855-949-3636 - Camping, hunting, and fishing products made by the people who use them. H and R Outdoor Industries is officially in full swing! Take a look around, and be sure to check back with us for upcoming events and products. All products are personally tested locally in our Gilbert, Arizona facility. Check out our Fold Up Smokers for the best way to cook your game.
844-336-4867 - A 100% Combat Veteran owned company. Our goal is to provide quality outdoor products at affordable prices.
Welcome to Raptorazor, home of the “Big Game Skinner” and the “MAKO”; two knifes that will revolutionize the hunting and fishing world.
Recipe of the Month
Not your typical Easter Dinner
Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce
- Preheat oven to 375 degrees F (190 degrees C).
- Place bacon on a slotted baking pan.
- Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
- Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
- Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.
- Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.