The first step to ensuring the quality of game meat is field dressing. Although there are many ways to do so, this method is proven, relatively easy and used by hunters around the world.
Unless you’re a very adventurous, or very hungry, hunter or cook, you probably don’t bring the stomach, intestines, lungs, etc. home to cook. So, just what happens to said remains? Keith Wood's game camera painted a pretty clear picture.
Hunters often admit the real work—dressing, skinning, processing—begins once the animal is down. But when your quarry is a rabbit, it can be a quick job.
It’s tough to beat a Rambo knife if you live in the jungle, but most of us don’t. Instead we need a specific knife for a specific job, so we don’t have to use a hatchet to carve a ham.
Whether you plan to do it yourself, or intend to use a butcher, here are some things to keep in mind so that you get the most out of processing your meat for delicious meals year-round.