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Jamie Carlson

How to smoke wild game for mouthwatering meat

Cooking, Featured, Featured, Features, Home Page News, Hunting, Hunting, Hunting, Hunting, Hunting, Hunting, Hunting, Hunting, Hunting, Illinois, Iowa, Michigan, Minnesota, National Hunting, New York, North Dakota, Ohio, Pennsylvania, Recipes, Wisconsin /

When people think about smoked meats, most folks think about beef and pork and maybe some chicken or turkey. We think about briskets, ribs, pork butts, long, slow cook times and low heat. We also think about great flavors that can only come from smoke.
So how do you translate those flavors to wild game and get results that your family and friends will enjoy? Surprisingly it’s not as hard and scary as some folks might expect.

How to smoke wild game for mouthwatering meat Read More »

Try this recipe for a delicious corned venison roast

Cooking, Home Page News, Recipes /

I love to use wild game to celebrate a holiday meal. Whether it is a turkey for Thanksgiving or a goose on Christmas, I always believe that having something I harvested on the table makes the celebration that much more special.
Most people wouldn’t think about St. Patrick’s Day (Monday, March 17, 2025) as a big food holiday, but I enjoy Irish food almost as much as I enjoy Irish whiskey. And what would St Patrick’s Day be without corned beef?

Try this recipe for a delicious corned venison roast Read More »

Big-game butchering: How to remove, debone, and cut roasts from a hindquarter

Cooking, Features, Home Page News, Hunting, Hunting, Hunting, Hunting, Hunting, Hunting, Hunting, Hunting, Hunting, Illinois, Iowa, Michigan, Minnesota, National Hunting, New York, North Dakota, Ohio, Pennsylvania, Wisconsin /

Butchering a deer can feel like an overwhelming task. I know the first couple of deer that I butchered myself turned into a lot of stew meat. I wasn’t sure where to make my cuts or even what cuts I should expect to get out of a deer.
The backstraps of a deer are pretty self-explanatory and come off relatively easily.
The front shoulders are mostly for grinding as is the meat in the ribs and the neck. Here are some tips to help you get the best meat out of your hindquarters.

Big-game butchering: How to remove, debone, and cut roasts from a hindquarter Read More »

Taste of the wild: Venison shank tacos with wild rose hips

Cooking, Recipes /

I get asked all the time about the easiest recipe for venison that I have. For a long time, I didn’t really have an answer. Now, I have an answer to that question.
This will be my go-to for venison shanks from here on out. For me, there is nothing easier than dumping ingredients into a crockpot and leaving them. In its most basic form, this recipe could be venison shanks, ham hock, salt, pepper, and chicken stock.

Taste of the wild: Venison shank tacos with wild rose hips Read More »

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