How to Make Tomato Sauce with Jean-Paul Bourgeois

Ep. 476: The Rut Hunting Mistakes We All Make (How to Avoid Them), with Alex Gyllstrom

On today's show, guest host Tony Peterson talks with Alex Gyllstrom. They discuss Alex's strategy for staying mobile and keeping a positive attitude during the rut. Alex also addresses many of the common mistakes bowhunters make while hunting through the best weeks of November. Connect with Wired To Hunt and MeatEaterTony Peterson on InstagramMeatEater on Instagram, Facebook, Twitter, and YoutubeShop MeatEater Merch Learn more about your ad...

How to Make Birdseed Suet with Deer Fat

Whitetail fat isn't something that you'd typically keep during the butchering process. It’s often trimmed off, tossed into the waste pile, or “left for the birds.” However, it's worth knowing that the waxy fat melts nicely and hardens up as it cools, making it perfect for a few out-of-the-ordinary applications. When I was a young fellow, my dad taught me the value of using as much of a harvest as possible, including hanging on to the fat and...

How to Make Venison Salami

At its core, making salami is all about high quality meat, time, salt, and fermentation. The process of curing and drying salami intensifies the existing flavors and qualities of the meat, which is why I believe wild game is the perfect protein for salami. Wild game has a depth of flavor that is unmatched by domestic meats. Making salami is simple, yet specialized. The easiest way to describe the process goes like this: grind, season, inoculate...