A Place to Hang: Preserving Foods the Traditional Way Swiss Hills Ferments announces the release of the Cave: a fermentation control unit that controls temperature and humidity wirelessly for fermenting beer or wine, aging cheese, or dry curing meats. Prices for the Cave start at $175 and can be found on Kickstarter.com starting May 9th. […]
2013-2014 Recipe Contest Submission by Hannah Utley **Make sure to choose a pot that will allow your meat to be fully submerged in the liquid** Ingredients: Venison hind or shoulder 2 1/2 Cups Chicken/Beef/Venison Stock 1/4 Cup Apple Cider Vinegar 1/4 C plus 1 T Brown Sugar 2 T Molasses 2 t Cumin 2 t […]
Most people have a hard time smoking deer because it dries out real easy. I always had that problem as well until I figured it out. I have been doing it this way for years and its super easy. Here is how I smoke deer and its always a guaranteed hit.
Recipe From Brian Hall with From The Blind www.fromtheblind.com The season is done, freezers filled (hopefully), and it is time to figure out what to do with all your spoils before it spoils! I absolutely love eating all types of wild game, and I don’t think I have purchased meat from a grocer more than […]
Here are a few new recipes that some members posted on our Facebook page. They all sound great. Kevin Dolan – Grilled Doves 10 doves Green Chili Bacon Stuff Green Chili or Jalapenos in each dove wrap bacon around dove, hold in place with toothpick Place on grill Jeffrey More – Elk Steaks Take 6 […]
From Jay Bicknell I pretty much think about deer 365 days a year. I am not sure what ranks #1 deer hunting or deer eating. I hear people say that big bucks taste bad. I hear people say they don’t like the taste of deer period!! As for me all deer is all GOOOOOOD!! […]
Tangy Meatloaf Recipe from Average Hunter 2 lbs. ground venison 1/3 lb. pork sausage 1 med. Onion 2 eggs 1 green pepper 1/2 tsp garlic salt 1/2 tsp salt 1/4 tsp […]