Category Archives: Deer Processing

Why Doctors Who Hunt Prescribe Havalon Knives

Why Doctors Who Hunt Prescribe Havalon Knives (When it’s time for the post-mortem work…) by Steve Sorensen You’ve tied your tag on a deer and it’s time for field dressing. What will you use? A heavy, over sized survival knife? … Continue reading

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Posted in Antelope Hunting, Bear Hunting, Big Game Hunting, Buffalo Hunting, Coyote Hunting, Deer Hunting, Deer Processing, Elk Hunting, Field Dressing Tips, Hog Hunting, Moose Hunting, Predator Hunting, Reviews of Havalon Knives, Steve Sorensen, Taxidermy, Uncategorized, Wild Boar Hunting | Comments Off on Why Doctors Who Hunt Prescribe Havalon Knives

5 Easy Steps for “Caribouing” Your Deer

By Judd Cooney Here’s why bringing your deer out whole might actually be a good idea! My hunter was unhappy about having to drag his trophy buck a couple hundred yards to the truck. When we got there, he stated … Continue reading

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Posted in Big Game Hunting, Deer Hunting, Deer Processing, Field Dressing Tips, Guest Writers, How To, Judd Cooney | Tagged , , , , , | Comments Off on 5 Easy Steps for “Caribouing” Your Deer

Deer Recipes – Killer Ways To Cook Deer Meat

Yes, You Can Learn To Make Melt-In-Your Mouth Venison By Pat Carrothers Once you’ve claimed the big game, aged and processed the deer, and placed all of the meat into the freezer, you then have to figure out ways to … Continue reading

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Posted in Big Game Hunting, Cook Deer, Deer Hunting, Deer Processing, Deer Recipes, How To, Recipes & Cooking, Uncategorized | Tagged , , , , | 3 Comments

Processing Deer: How To Age Your Deer Meat

Aging Is The Key To Great Tasting Venison By Pat Carrothers Venison actually contains many of the same enzymes as beef, such as lactic acid.  Venison, however, has a different taste and it is much lower in fat.  You can … Continue reading

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Processing Deer Meat On Your Own

You Don’t Have To Be An Expert To Butcher A Deer Safely By Pat Carrothers  The best thing you can do for the deer processing portion of hunting is make sure that the meat does not spoil.  This is … Continue reading

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