Tag Archives: #wild game cooking

Rethinking Backcounty Calories & Nutrition

In 36 hours so, I’ll be heading out for the first Fall hunting trip. I drew a either sex Elk rifle tag for CO, which is good for Oct 10th-14th, but we’re heading in 4 days early to get some … Continue reading

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Book Review: Chef in the Wild

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 , , , , , , , , , , , , , , , , | Leave a comment

Big Meat Down

I spent some time yesterday breaking down this late season mature buck. Check out the size of that bottom round! These dry aged cuts all have prearranged marriages with the dutch oven for all kinds of dishes from Venison Bayou … Continue reading

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Venison Field & Meat Care Tips: Game Bags & Ice

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 , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 5 Comments

Trophy Eating: Venison Shank Barbacoa

Back in November, I had a blog post entitled Shanks are not Contraband, encouraging hunters to utilize shanks in a direct manner rather than grinding them. Once again, referencing chef/hunter Jesse Griffiths’ excellent book Afield, I put together this simple … Continue reading

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Squirrel Hunter’s Breakfast

This is a great, simple breakfast that eats well after a cold morning of late season squirrel hunting. Though you can use any squirrel, a young (and small) squirrel is ideal. Older squirrels are better suited for other dishes or, … Continue reading

Posted in Books, Butchering, Cast Iron, Cooking, Hunting, Recipes, Squirrel | Tagged , , , , , , , , , , , , , , , , , | 8 Comments

Quality Deer Eating: How to cook Venison Ribs

Venison ribs. That’s right, I said it. You can put them on the list with right up there with tongues, livers and even shanks.  But this ain’t coyote food, folks! Like everything else on the short list of discarded venison cuts,  it … Continue reading

Posted in Butchering, Cooking, Meat 101, Recipes, Uncategorized | Tagged , , , , , , , , , , , , , , , , , | 4 Comments

Squirrel Fest in West Virginia

“Tangy rabbit nachos, a vegetarian lasagna, potato soup, a salsa-inspired raccoon dip and fried raccoon did not divert attention from the headliner at the 13th event of its kind held the Sunday before Thanksgiving: a giant vat of squirrel gravy, … Continue reading

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Just do it: Venison Stock

We had a few questions on the Instagram account as well as the Facebook page about some recent photos of venison stock.  Here’s the deal, folks: Venison stock is AMAZING. Here are all the usual questions: Isn’t it too gamey? … Continue reading

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Shanks are not contraband!

Venison shanks. Many hunters consider them too tough and full of connective tissue to be edible so they either grind them down to burger or sausage or sometimes even discard them completely. I won’t deny that shanks are not a … Continue reading

Posted in Butchering, Cooking, Meat 101, Recipes, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , | 2 Comments