Venison shanks are delicious to eat, but tough to cut, unless you know a trick or two.
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”
Over the years, there has been a gradual shift in the way I process my deer as I get it in the freezer. In the beginning, we made sausage out of everything except the loins and tenderloins. And we did it all in one session. With a manual meat grinder. Never. Again. Lessons learned: Grinding … Continue reading “A Meat Grinder For Hunters”
The first deer I ever killed was an incredible learning experience. I was hunting with my father-in-law, who hadn’t hunted since he was a kid. Neither of us had any real experience gutting a deer. I read everything I could find on how to field dress a deer. I managed well enough, but where I … Continue reading “Let a Hitch Hoist do the heavy lifting on your deer”
Cooking on cast iron brings to mind nostalgic images of cowboys cooking over an open fire, stars shining, someone strumming a few guitar chords as the day winds to an end… Ok, hold on. I never ONCE saw anyone try to clean one of those pans in those old westerns I saw as a kid! … Continue reading “Cooking with Cast Iron Pans”
A meat/food slicer is one of those tools that can be hard to justify purchasing. If you are just starting out hunting, there are way more important things you should be spending your money on, namely the gear you will be using in the field. But after a few years, your gear needs tend to … Continue reading “Use a food slicer to expand your venison options”
Nitrites and nitrates in curing meat have gotten a bad rap over the years. For everything you read out there telling you to avoid it, you can find just as many articles telling you it’s safe. I’m not going to go on here about what is right or what is wrong. What I will tell … Continue reading “Using Nitrites in Curing Meat”
When working with wild game, a common technique to “enhance” or “adjust” the flavor is to brine it. This is actually true with a lot of commercial meat as well, it just happens before you see it. For the most part, brining is soaking meat in a salt water/seasoning mixture for some time period. For … Continue reading “Brining Venison – Add flavor and tenderize in one step.”