MeatEater’s Best Ground Venison Recipes

MeatEater’s 8 Best St. Patrick's Day Recipes

St. Patrick’s Day is a religious holiday that the Irish have observed for more than 1,000 years. In modern times in America, it's typically celebrated with parades, green beers, and eating overly salty beef, wilted cabbage, and soft potatoes. After downing a couple of car bombs, damn near anything will taste good, but these recipes are a welcome detour from the classic St. Patty’s Day fare of corned meat. So cue the bagpipes, pour yourself a pint...

How to Properly Brown Ground Meat

The standard weeknight ground-meat meal always starts with the same instructions: brown the burger. Most recipes, however, don’t take the time to explain how to do it in detail, which is probably why most folks don’t pay enough attention to this crucial step. Browning meat should actually turn it brown! Browning is a fundamental technique that every hunter should learn, especially those who put half their deer through the grinder. Properly...

An Introduction to Canning Venison

There is a big ol’ liability that many of us deer hunters do not want to look in the eye: the old 1980s rust-topped freezer full of roasts and ground burger. Sure, that freezer has been loyal and reliable all through the years. However, most folks are one catastrophic event or power outage away from last season’s harvest turning into this year's fertilizer because they’re relying on one method of preservation. You worked hard to harvest all that...