Deer Hunting = Locally grown, free range, hormone and antibiotic free meat.
Many people are squeamish when it comes to organ meat. But if you aren’t saving your deer heart, you are really missing out! Cooking the “parts” up are usually my first few meals out of a deer – the liver gets sliced and fried, and the heart gets pickled or grilled. After you collect the … Continue reading “Grilled Venison Heart – you’ll heart it!”
If you live far enough north, as the various deer seasons progress, it tends to get colder. And batteries don’t like the cold. How often have you gone to check a trail cam and – it’s dead. And how many batteries does it take? 4? 8? More? The good news is that trail cam manufacturer’s … Continue reading “DIY Trail Cam Battery Pack”
There is no “one way” to freeze your deer. I’ve tried a lot of ways, but the method I use now is practically bomb proof. I’ve had roasts go for 3 years with NO freezer burn. Now, I’ll tell you one thing: I HATE using plastic. I’ve tried more natural ways to freeze meat. Wax … Continue reading “How to wrap your venison for freezing”
When you think of a venison meal, what normally comes to mind? I know, probably not wontons, or any kind of soup for that matter. I think most people think of two things: The good experience they had – usually jerky. The bad experience they had – some tough roast that they (or someone else) … Continue reading “Venison Wonton Soup”
Venison shanks are delicious to eat, but tough to cut, unless you know a trick or two.
Making pastrami is one of my favorite ways to make venison, and probably everyone’s favorite way to eat it.
Don’t be “that” guy.
I’ve seen a lot of taxidermy mounts over the year, and some of them have been pretty impressive. I’m not against them, but they just aren’t for me, for a few reasons: They take up a lot of space for display. They just seem unnatural to me – taking the skin and stretching it over … Continue reading “Make a European Mount for under $5”
Sausage shouldn’t be complicated. Here are some simple ways to prepare venison sausage.
Venison Ribs can be tasty! You just have to take a few precautions to get them right.
Rotisserie cooking keeps the juices in, and ensures an evenness to cooking of your roast.