With the ample deer hunting seasons afforded us throughout North America, there’s no shortage of interest in cooking, recipes and creating delicious meals.
Whether you’re new to hunting or an old hand, celebrating the success with great dishes, appetizers, snacks or other treats is one of the joys of the experience. From the earliest days when man thrust a stick impaled with a hunk of whitetail venison near a fire to roast it to today’s outstanding tools for smoking, making sausages or other prep, the opportunities are almost limitless.
Deer hunters know there’s a lot of work involved from well before setting foot in the woods, from scouting and stand placement to studying maps and practicing at the shooting range. But when the hunt is finished and you have venison in hand, it’s a great feeling to be able to prepare delicious, nutritious meals for your family and friends.
Our “Butcher’s Shop” section in debuted eight years ago with one thing in mind. Each issue, we will provide you tips, tricks and inside information on how to get the most out
