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VENISON IS MY FAVORITE MEAT, especially when it's cared for and prepared at home. The taste is superior to grocery store meat, is much healthier, and the price is fantastic! [...]

Why be your own butcher? Because the venison will taste so much sweeter. Professional butchers need to profit from their efforts, and that's fine. But since time is money, most [...]

Tips for making hunting easier are presented. The gutting process of field dressing is detailed which is designed to remove the entire digestive system, heart, lungs and windpipe and facilitating cooling before internal bacteria begins to multiply and taint the meat.

The availability of true game has declined during the past 15 years due to over-hunting and disease, with hare, snipe, woodcock, partridge, grouse and wild quail all in short supply. Wild venison, rabbit, pigeon and pheasant remain widely available, however, although the way the game is eaten, cooked and handled has changed. Chefs must check the quality of the game by looking for sex and age, meatiness, shot damage and freshness. Young birds should not be marinated and cream should not be used in game sauces. Game does not mix well with fruit. The cooking and preparation of game is described.

One of the biggest deterrents to butchering your own deer is that the job comes at about the worst time of year--usually at the middle or end of hunting season. [...]

Texas is a sportsman's paradise for hunting wild hogs. With an estimated population of more than three million of the prolific feral (wild) animals roaming the state, many ranchers welcome [...]

Byline: Keith McCafferty Hunting is a process that only ends after you have taken your first forkful of venison, when the life of one animal has been sacrificed to sustain [...]

Q What mistakes do hunters make when taking a trophy out of the woods? A Some hunters don't pay attention to where they're dragging the deer. It's best to cart […]

Byline: Matt Crawford A buddy and I set out one November morning for a diver duck hunt on a hunch that played out right. By noon, we'd both shot our […]

Byline: Joe Pagano Q What mistakes do hunters make when taking a trophy out of the woods? A Some hunters don't pay attention to where they're dragging the deer. It's […]

Byline: Jim Zumbo There's an old saying: "The fun of the hunt is over when you pull the trigger." The message, of course, is that after the shot you must […]

Byline: Alan Clemons If a growling bear or placid whitetail hanging on your wall seems a bit common, take your trophy to the next level: Boil its skull. You'll be […]

STEP 1: BREAK THE SKIN Hold the rabbit by the back legs and gather a bunch of skin around an ankle. Twist this skin until it breaks. STEP 2: GET […]

Byline: David E. Petzal How your venison tastes is directly linked to how quickly you field dress your deer, so you'd better not procrastinate. Be sure to separate the liver [...]

Byline: Jim Zumbo The process of cutting up a deer can be intimidating to hunters. It seems like you need the skills of a butcher to do it, but really […]

Byline: Will Brantley I pulled and struggled with a squirrel's hide. It was nailed to a big oak in our backyard. The nail kept popping loose and the hide kept […]

Last month we learned how to properly quarter a wild-game carcass. Now the next step, actually butchering that carcass into individual cuts, is very simple. Nature has provided a "connect […]

I cannot count the times that I have heard someone say, 'I don't really care for deer meat.' And many of the same people have set at my dinner table, [...]

TEN EASY STEPS TO PROPER FIELD CARE OF BIG GAME Expedient and proper field care is critical when it comes to getting the most out of the big game you [...]

A friend of mine named Warren is one of the most dedicated and successful deer hunters I know, but he refuses to eat vension. "My grandfather forced me to eat […]

SOME OF THE MOST COMMON 'wisdom' in hunting involves the skinning and cooling of big-game animals. You hear time after time that deer must be cooled as fast as possible [...]

It's the culmination of your hunt. With skill and patience, you have taken a big game animal and packed it out. Now, sitting at the dinner table, you wish that […]

WHAT: The backstraps, or loins, run along the spine. WORKSTATION: Hang the skinned deer from its hind legs. SPINE CUT: With a short, flexible, and sharp fillet or paring knife, [...]

The prey popped out of the brush just right. The aim was true. The smell of spent gunpowder lingered in the crisp autumn air. Down range, the animal lay motionless. [...]

Looking for a quick and easy way to dress your grouse, woodcock, or quail? Forget a knife and use your hands and your feet, and you can breast them in [...]

I NO LONGER PACK BONES out Of the field following a successful hunt. Because I generally hunt far from my vehicle, I've become an expert at maximizing the meat I [...]

EVERY SUCCESSFUL HUNT ENDS with a carcass that must be converted to groceries. Whether it's a squirrel or a moose, the process is more or less the same, as is [...]

Take control of your game ... and reap the meaty rewards. There's an old adage that the meat is always sweetest close to the bone. It's one of the reasons [...]