Tag Archives: #wild game cooking

Rethinking Backcounty Calories & Nutrition

Posted on October 3, 2015 by Go Carnivore

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 →

Posted in Backcountry, Elk, Fitness, Gear, News | Tagged #health food, #wild game cooking, backcountry, backstrap, bacon, Carnivore, cook, heathers choice, Pemmican, Venison | 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

Big Meat Down

Posted on December 25, 2014 by Go Carnivore

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 →

Posted in Cooking, Deer, Deer hunting, Health, Hunting, Paleo | Tagged #Deer Processing, #deer season, #health food, #wild game cooking, big, boning, buck, Butcher, Butchering, Carnivore, cooking, Corned, gamey, go, hindquarter, Hunting, Knife, mature, Neck, paleo, pastrami, primal, protein, quarter, round, rut, Shank, Sirloin, swollen, tennessee, Testosterone, Venison | 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

Trophy Eating: Venison Shank Barbacoa

Posted on January 21, 2013 by Go Carnivore

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 →

Posted in Butchering, Cooking, Recipes, Uncategorized | Tagged #deer season, #wild game cooking, afield, apple cider vinegar, BBQ, chipoltle, cilantro, corckpot, Crock Pot, cumin, Deer, Deer Hunting, foodporn, Go Carnivore, jesse griffiths, lime, machaca, mexican food, NFL playoffs, oregano, playoff food, pulled pork, recipe, Shanks, slow cooking, tacos, thyme, Venison, venison bbq, venison recipes, venison shanks, Wild Game | 1 Comment

Squirrel Hunter’s Breakfast

Posted on January 13, 2013 by Go Carnivore

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 #wild game cooking, afield, bacon, bacon fat, Cast iron, cast iron skillet, habanero sauce, Hunting, jesse griffiths, paprika, ruger 10/22, small game, Squirrel, squirrel hunting, squirrel recipe, Wild Game, wild game recipe, wild turkey | 8 Comments

Quality Deer Eating: How to cook Venison Ribs

Posted on December 10, 2012 by Go Carnivore

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 #deer season, #wild game cooking, Deer, Deer Hunting, field and stream, Go Carnivore, memphis bbq, memphis ribs, quality deer eating, Recipes, Ribs, Steven Rinella, Trophy eating, Venison, venison recipe, venison rib recipe, Venison ribs, Wild Game | 4 Comments

Squirrel Fest in West Virginia

Posted on November 30, 2012 by Go Carnivore

“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 →

Posted in Cooking, Hunting, Recipes, Uncategorized | Tagged #wild game cooking, Brunswick stew, Hunting, small game, Squirrel, Squirrel dumplings, squirrel hunting, west virginia, Wild Game | Leave a comment

Just do it: Venison Stock

Posted on November 26, 2012 by Go Carnivore

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 →

Posted in Butchering, Cooking, Health, Recipes | Tagged #Deer Processing, #deer season, #health food, #wild game cooking, Carnivore, cooking, Deer, Deer Hunting, free range, game stock, Go Carnivore, gourmet, health, how to process a deer, Hunt, Hunter, Hunting, locavore, meat, Meateater, stock, Venison, venison stock, Whitetail, Wild Game, wild game stock | 6 Comments

Shanks are not contraband!

Posted on November 20, 2012 by Go Carnivore

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 #Deer Processing, #wild game cooking, bone saw, boning knife, Butcher, cook venison, debone venison, Deer, Deer Hunting, Go Carnivore, havalon knife, how to process a deer, local food, locavore, meat, Shanks, Venison, Whitetail, Wild Game | 2 Comments