Friday, February 7th, 2025

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Sportsmen Since 1968

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Friday, February 7th, 2025

Breaking News for

Sportsmen Since 1968

Process your own venison and reap the rewards

Still have some venison in the freezer awaiting an amazing creation? Processing your own meat is something you won't regret, Tori McCormick writes. (Contributed photos)

The 8-point buck – a handsome specimen of a white-tailed deer – tapped out about 50 yards to my front in a cut alfalfa field.
With about 15 minutes of shooting time left on opening day several years ago at deer camp in north-central Minnesota, I’d placed one round from my trusty .243 into the unsuspecting animal’s boiler room. It dropped nearly where it had stood – a textbook clean kill. Truth is, a novice could have made that shot. About 20 minutes later, gutting gloves up to my elbows, day tiptoeing ever closer to night, I began field-dressing my deer when a good friend chimed in.

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