“butcher”

When Kansas bowhunter Brian Butcher arrowed a whitetail in Chase County last October, it was immediately obvious it was something special.

Contributor Brad Fenson shares some secrets on wet-aging venison, for a fuller flavor.

Attend a field-to-table event and you’ll never again need to rely on a butcher or chef to render your game into table fare.

Here in the dead of winter is the perfect time to help many big game hunters understand why the meat they are getting back from the butcher this year tastes more like an old rubber tire than the finest meat on earth.

Follow these guidelines on how to cool, cut, age, prep and cook game meat, and you’ll never hear complaints about “gamey” flavor again.

Processing your own deer is easy and fun. It saves the cost of having it commercially processed, the quality of the resulting meat is outstanding and you don’t need any fancy tools or a butcher shop.

This delectable muscle lies wide, long and flat on the front shoulder, leading many hunters who butcher their own game to simply grind it for burger or sausage. That’s a mistake.

Farmers and Hunters Feeding the Hungry is advising hunters who plan to donate venison to their local Hunters for the Hungry program—along with hunters who plan to have their deer processed professionally—to avoid frustrating surprises by checking with their local butchers for any changes to their operations.