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Wednesday, May 22nd, 2024

Breaking News for

Sportsmen Since 1967

Wednesday, May 22nd, 2024

Breaking News for

Sportsmen Since 1967

Jamie Carlson

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

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

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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