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”
Simply fried venison liver is an amazing treat, and if you process and preserve it right, you can make it last all year.
Gamy venison (or gamey, depending on your preferred spelling). Nobody likes it. There are some people who claim they do – but I say that they probably haven’t had a truly gamy piece of meat. Yes, venison tastes different than beef or pork. But different doesn’t mean “gamy”, and most deer you eat, if properly handled … Continue reading “Twelve Methods of Removing Gamy Flavor Put to the Test”
To paraphrase an old idiom, there’s more than one way to skin a deer. Similar to field dressing and butchering, if you take a minimalist approach, the only thing you need is a sharp knife. Also similar to field dressing and butchering, the job will go a lot smoother if you have more tools available … Continue reading “Five Tips on Skinning Deer”
Google “how to field dress a deer”, and you will get “about 848,000” results. And probably about 848,000 different ways to do it. Field dressing a deer at it’s simplest only requires three things: you, a sharp knife, and a deer. You make a slice along the abdominal cavity, and pull everything out as carefully … Continue reading “Five Tips on Field Dressing Deer”