“Tag: Game Meat”

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.

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.

The NRA Hunters' Leadership Forum has announced the return of support for the Hunters for the Hungry subsidy program. A total of $60,000 has been committed to fund HFH affiliates throughout the country to cover the cost of processing, shipping and distributing donated meat. 

Hi Mountain Seasonings new Rub-3 Packs enhance the flavor profile of your game meat, brisket, steak, ribs, lamb or chicken.

Residents in Gregg County, Texas, see Warden Todd Long coming—and why not? More than a decade ago, he began turning roadkill and illegally taken game into packaged meat to distribute to members of the community who may benefit from it. His diligence and generosity has become a regular part of the landscape in East Texas.

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.

Some cuts of game meat can seem especially difficult to make tender. Whether through aging or proper cooking technique, these tips will ensure the cuts from your next head of game are every bit the trophy the rest of the hunt represents.

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.

Beyond the skulls, antlers and hides, it is undeniable that meat from the field brings any hunting adventure full circle. It’s important to explain to new hunters this crucial part of our experience that connects family and friends.