“Tag: game meat”

While it’s easy to recognize the benefits of programs like Hunters for the Hungry, sharing game meat has a host of other positive impacts that are more difficult to quantify.

It’s true out-of-state tags aren’t a cost-effective way to fill the freezer, but there are savings to be found at Mother Nature’s local meat market.

Don't age deer meat at a temperature higher than 37 degrees Fahrenheit.

Like a good glass of wine, the right beer can elevate your meal. When pairing beer and wild game, plan how flavors will compare and contrast. Malt and hops—two of the main ingredients in beer—are strong enough to stand up against the bold flavors typical of traditional wild-game dishes.

Bacon, pasta, cheese and ground venison all make good combinations. However, when bundled and smoked, they quickly become a new favorite. Read on, for exactly how to create this fantastic dish.

Looking for a way to introduce a new audience to bear meat? Check out this recipe, from contributor Brad Fenson, for an easy way to do it.

Elk country presents its share of challenges, especially when a bull dies in a deep, dark hole. Follow our man’s tips the next time an elk’s death throes force you into a precarious recovery position.

Outdoor Edge has announced the introduction of a new replaceable-blade knife, termed the RazorBone. Accepting a 3.5-inch drop-point blade, a 5-inch boning/fillet blade and a blade with a guthook, the RazorBone allows the field dressing, skinning and deboning of meat with a single knife that never needs to be sharpened.