“Tag: meat”

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

If you frequent the woods in the southeast, you need to know about the lone star tick and the alpha-gal allergy, also known as a hunter's worst nightmare.

Deer management practices in public parks often lead to harvested deer. What happens to the meat? Find out here.

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.

Black bear is one of the most overlooked red meats hunted in North America. You'll be wondering why once you try this recipe.

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.

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

Now that the freezer is full, it’s time to put your hard-earned meat where it belongs—on a plate.