Tag Archives: Deer Hunting

Edge of Shadows: Coues Deer

Posted on February 9, 2016 by Go Carnivore

When my friend and hunting partner, TC, managed to draw a much coveted Coues deer rifle tag in a trophy unit of Arizona, I jumped at the opportunity to come along as an extra set of eyes and intuition. Though … Continue reading →

Posted in Backcountry, Butchering, Deer, Deer hunting, Hunting, Offal, Recipes, Uncategorized | Tagged arizona, az, backcountry, backpack, Butcher, Carnivore, coues, Deer, Deer Hunting, desert, eat, glassing, Hunting, optics, southwest, Tag, Venison, venson, Whitetail, Winter | 4 Comments

Book Review: Chef in the Wild

Posted on July 29, 2015 by Go Carnivore

Professional chef and hunting enthusiasts Randy King contributes to the ever growing pool of wild game cooking knowledge with his new book “Chef in the Wild.” The book is equally divided into four sections: Air, Land, Water & Home. “Air” … Continue reading →

Posted in Barbeque, Bear, book review, Books, Butchering, Charcuterie, Cooking, Deer, Deer hunting, Elk, Exotic, Fishing, Hunting, Meat 101, Turkeys, Watertfowl | Tagged #chef, #Deer Processing, #deer season, #game, #health food, #wild game cooking, backstrap, bacon, barbeque, BBQ, bear, Butcher, Butchering, Carnivore, cooking, Deer, Deer Hunting | Leave a comment

Venison Field & Meat Care Tips: Game Bags & Ice

Posted on November 23, 2014 by Go Carnivore

I am a big proponent of skinning and butchering game meat as soon as possible. Part of this has to do with the weather this far South in Tennessee where cold fronts usually involve clear, sunny skies, meaning that cold … Continue reading →

Posted in Backcountry, Butchering, Deer, Deer hunting, Elk, Hunting, Meat 101, Meat Industry, News, Paleo | Tagged #Deer Processing, #deer season, #game, #health food, #wild game cooking, age, alaska, backcountry, backpack, backstrap, Bags, beef, blacktail, Butchering, care, cooler, crossfit, debone, Deer, Deer Hunting, elk, Exo, field, ice, mule, paleo, primal, process, quarter, skin, Tag, tennessee, training, Whitetail, wod | 5 Comments

Venison Prosciutto and the perils of charcuterie mistakes

Posted on September 24, 2013 by Go Carnivore

This was our first attempt at doing a venison prosciutto. Recent Charcuterie successes (such as Venison Salami and Pepperoni) had our confidence ripe for a larger undertaking. With deer hunting season knocking at the door, all attempts are made to … Continue reading →

Posted in Butchering, Charcuterie, Cooking, Deer, Health, Meat 101, News, Paleo, Recipes, Uncategorized | Tagged brian polcyn, charcuterie, color, cure, cure #1, Deer, Deer Hunting, Fat, freezer, green, Hunt, Michael Ruhlman, oxidize, pepperoni, prosciutto, Salami, salt, sea salt, season, tennessee, Venison, Whitetail, Wild Game | 9 Comments

Venison Pepperoni

Posted on August 7, 2013 by Go Carnivore

Venison Pepperoni is a surprisingly simple process that has many uses and stores for months. You can stuff the sausage into fibrous or natural casings, both edible and inedible, of any size. I used 1.5 inch Fibrous casings on this … Continue reading →

Posted in Charcuterie, Cooking, Deer, Deer hunting, Health, Hunting, Meat 101, Paleo, Recipes, Uncategorized | Tagged casing, charcuterie, cold, cooking, cure, Deer, Deer Hunting, Fat, fatback, fibrous, grind, grinder, hot, italian, meat, natural, pepperoni, Pork, recipe, salt, sausage, sheep, smoke, stuff, temperature, Venison | 5 Comments

Memphis BBQ Fest

Posted on May 17, 2013 by Go Carnivore

One of the Go Carnivore contributors is also a member of a BBQ team that competes in the Memphis in May World Championship BBQ Cooking Competition. The festival starts on Wednesday night and runs through the weekend. As far as … Continue reading →

Posted in Barbeque, Charcuterie, Competitive Eating, Cooking, Deer, Meat 101, News, Paleo, Uncategorized | Tagged barbecue, barbeque, BBQ, berkshire, breed, chorizo, competition, Deer Hunting, eat, fest, festival, Go Carnivore, headcheese, health, heritage, may, meat, Memphis, mississippi river, MS, paleo, Pig, primal, Ribs, sausage charcuterie, Shank, smoked, style, tom lee park, Venison | 2 Comments

Carnivore News: Monday 5-15

Posted on May 13, 2013 by Go Carnivore

Another one of those “Best BBQ” lists.… and why some of these “best of” lists are suspect. Stephen Colbert mocks Carolina BBQ. New Study: Hunting originated 2 million years ago. “Considered in total, this study provides important early archaeological evidence for … Continue reading →

Posted in Barbeque, Butchering, Cooking, Deer, Hunting, News, Recipes, Turkeys, Uncategorized | Tagged bbq barbeque, best, Butcher, carolina, Deer, Deer Hunting, early humans, History, Hunting, list, Memphis, process, report, stephen colbert, swim, swimming, Texas, Venison, water, wild turkey | Leave a comment

River’s Divide trailer

Posted on April 16, 2013 by Go Carnivore

Posted in Deer, Hunting | Tagged archery, Bow, bowhunt, bowhunting, Deer, Deer Hunting, donnie vincent, film, movie, north dakota, river's divide, trailer | Leave a comment

Whole Deer Roast

Posted on April 11, 2013 by Go Carnivore

This is a excellent description of how to go about roasting an entire, deboned deer. This process will require a head shot and deer butchering experience. http://www.outdoorlife.com/blogs/big-buck-zone/2013/04/ultimate-venison-recipe-caja-china-box-whole-deer-roast

Posted in Barbeque, Butchering, Cooking, Hunting, Recipes | Tagged #Deer Processor, Butcher, Caja China, cooking, cull fat, debone, Deer, Deer Hunting, head shot, how to, Pat LaFrieda, process, processing, recipe, roast, roasting, Venison, whole deer, Wild Game | Leave a comment

Carnivore News: Monday, April 8th

Posted on April 8, 2013 by Go Carnivore

The USDA has renamed many cuts of meat. “…the lowly “pork chop” will be gone. Instead, grocery retailers could be stocking stacks of “porterhouse chops,” “ribeye chops” and “New York chops.” The pork butt – which actually comes from shoulder meat … Continue reading →

Posted in Books, Butchering, Charcuterie, Cooking, Hunting, Meat Industry, News, Turkeys, Uncategorized | Tagged Alabama, argument, book, boston butt, Butcher, butcher shop, Carnivore, charcuterie, cooking, cuts, Deer, Deer Hunting, early human hunting, evolution, Go Carnivore, human history, Hunting, in the charcuterie, kansas city, meat, meat eat, news, pork chop, post season, recipe, rename, scout, scouting, spring scouting, Turkey Hunting, USDA | Leave a comment