“Tag: wild game meat”

This November, the NRA and its members will celebrate the first-ever “Wild Game Meat Donation Month” to encourage all hunters to donate extra venison or other game meat to help provide meals for those in need.

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.

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.

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.

This wild game pie has it all, with a delicious ‘comfort food’ taste that’s sure to have your family and friends begging for seconds.

Follow these guidelines on how to cool, cut, age, prep and cook game meat, and you’ll never hear complaints about “gamey” flavor again.

Contrary to popular belief, most hunters don’t hunt for a trophy but rather for the meat a successful hunt can provide, according to a survey launched in 2008 by Responsive Management of Harrisonburg, Va., which has measured various aspects of hunting for several states across the country for almost 30 years.