“Tag: meat”

Scrapple's too good to remain a regional breakfast meat. Especially when it's made out of venison.

Bryce Towsley takes readers through his unique take on braised venison.

It’s no secret the NRA has been a leading advocate of Hunters for the Hungry programs since the early 1990s. This November, we advance our advocacy and celebrate our creation of National Wild Game Meat Donation Month to inspire hunters everywhere to share surplus game.

Mike Roux shares his tips and tricks for caring for venison from field to table.

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.

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.

Once freezers became a fixture in the modern household the old ways of preserving food started to fade. It’s so much easier to just wrap up our venison and put it in a freezer. The thing is, some of those old ways had a lot of good things going for them.

Any space including a garage, shop or storage shed can be turned into a game-processing center. Learn about hoists, knives, vacuum sealers, grinders and dehydrators you need to build your own butcher shop.

A good pot of chili should reign as some of the all-time best comfort foods for outdoor enthusiasts.