Do you have the cojones the try these... cojones? Steven Rinella demonstrates how to use those wild game testicles to their fullest potential! You'll never leave them out in the woods again!
Backstraps from elk, deer, and antelope are some of the most prized wild game cuts . Their tenderness and shape yields excellent steaks, and every hunter should know how to properly handle them. Here’s how to get a juicy, perfectly seared venison steak every time. Butterflies, Medallions, or Filets? Everyone has their favorite way of turning a backstrap into steaks. But before you start breaking them down, take a moment to consider a couple of...
Nothing makes me more excited for spring than the prospect of picking a pile of morels. Once things start to green up, my thoughts become more and more occupied by the promise of the earthy aromatic. If you’re fortunate enough to have a big harvest this season, take what you don’t immediately eat or gift away and dry the rest. Drying is a great way to preserve the integrity and flavor of the freshly foraged for year-round opportunities to up your...
Beyond the wonderful steaks, roasts, ribs and ground meat your get from a kill, there is a lot of extra meat that is sometimes looked over by a hunter. Using all the extras shows immense respect for your prey, as well as broadening your culinary pallet. Use these tips to ensure you show maximum respect for the game you harvest. While not not nearly as meaty as cow’s head, venison head can still provide a memorable and surprisingly tasty meal...