-
Eye of Round: From Ordinary to Extraordinary
Situated between the top and bottom round, this tubular cut of meat is often referred to as the "hidden tenderloin".
-
Venison Liver Pâté: A Beginner’s Guide
When properly cared for and prepared, your deer, antelope, elk, or moose liver can become a thing of true beauty.
-
Scratch-Made Squirrel and Dumplings
There seems to be a squirrel renaissance afoot as of late, as more and more hunters take to the woods to reclaim the glory of the old bushy tail.
A blog devoted to the hunt, the harvest and the culinary preparation of all things wild—from Pursuit to Plate
