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Mark Kenyon showcases a method of butchering a wild turkey after a successful hunt. The Benchmade blade makes quick work of the turkey, getting the tasty flesh off the bone and ready for packaging and cooking.
Most hunters probably drink a can of gas station American light lager with their wild game—and that’s perfectly fine. I have nothing against Bud Light, Busch Light, or whatever your favorite brew that costs $20 per case might be. In fact, Coors Banquet always has a spot on my dinner table. But with that said, choosing the right beer for the right meal is an easy way to amplify wild meats.
Jon Brodie is a beer aficionado who’s made a career out of...
One of my favorite things about acquiring my own wild meat is that it comes with an added bonus: fat. Many hunters overlook wild game fat and dismiss it as they would most stuff from the gut pile. Wild game fat has great value, though.
Duck fat, for example, is treasured by foodies and some folks pay serious money for dishes that include this ingredient. But the value of wild game fat extends beyond birds, and if you’re lucky enough to acquire a...