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The White House Cookbook of 1887
http://www.gutenberg.org/files/13923/13923-h/13923-h.htm#Page_107 “Carving is one important acquisition in the routine of daily living, and all should try to attain a knowledge or ability to do it...
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Carnivore’s Library: Basic Butchering of Livestock & Game
Basic Butchering of Livestock and Game by John J Mettler Jr (a retired large-animal veterinarian) is a excellent read for anyone interesting in butchering domestic and/or game meats. The book is...
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Made to Work
We got shirts, y’all! Check out our entire line of shirts, hoodies and tank tops with the Go Carnivore logo as well as the deer and boar “health food” designs. -made to work! Visit the Go...
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Trophy Eating: thoughts about Venison
Chris Eberhart (Bowhunting Whitetails the Eberhart Way and Bowhunting Wild Food) has a excellent post on Wired to Hunt about celebrating the Whitetail deer and appreciating the venison. This is a...
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Mountain Lion Recipes
Photo by Aaron Rossenblat, Rapid City Journal As Mountain Lion populations continue to expand, so do the hunting opportunities, with more states introducing lion hunting and other states increasing...
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How to Make Brawn/Head Cheese
Scott Rea takes you step by step through the process of making Head Cheese.
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Wild Turkeys: pluck them & use the whole bird
As Wild Turkey populations continue to expand throughout the US, the popularity of turkey hunting continues to grow. However, one practice that is somewhat disturbing to me is that many turkey hunters...
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Carnivore News: Monday 3-18
Short, instructional video on grinding venison. Where Do Osceola Turkeys Stop and Easterns Begin? Five simple ideas to help you get the most out of your venison. Turkey Tip: Working Roosted...
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St Patrick’s Day Wrap Up
After 10 days of pickling and overnight cooking in multiple Dutch Ovens, our Corned Venison came out beautifully. We used Shanks, Sirloin, Shoulder and Sirloin Tip cuts. Texturally, the Shank meat was...
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Venison Neck
The “tough cuts” of venison have a bad reputation. In fact, many hunters discard them all together. A short list of venison “tough cuts” include: Shank, Neck, Flank & Ribs The easiest way to use...
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Venison, Nutrition & Fat
Author Hank Shaw has piece for North American Whitetail called What Every Hunter Needs to Know About Venison Nutrition. Of particular interest two paragraphs dealing with fat: I know, you’ve been...
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4th of July Ribs
I bet you were expecting to see some pork rib porn. I’ll leave that to higher authorities on the subject. We’ve been a little BBQ heavy lately, so its time to get back to some wild game. Squirrel Ribs....
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How to Skin a Squirrel
Skinning squirrels is one of the more unappreciated skills of being a hunter. In all reality, squirrel is a difficult animal to skin and because of this, some hunters refuse to deal with the skinning...
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Squirrel Butchering
How you butcher your squirrels up can depend greatly on how you intend to cook them. For stews, you may often be able to cook the squirrels whole. However, if you need to cut them up a bit in order to...
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Venison Leg Takedown
There are numerous ways to butcher a deer. As we are big proponents of cooking roasts and stews using whole muscle cuts, here is our suggested method for breaking down a venison hindquarter for such...
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Venison Field & Meat Care Tips: Game Bags & Ice
I am a big proponent of skinning and butchering game meat as soon as possible. Part of this has to do with the weather this far South in Tennessee where cold fronts usually involve clear, sunny skies,...
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Zen and The Art of DIY Butchering
Been putting this old butcher’s block to work this season. Nothing like putting on some tunes and breaking down game animals; It completes the hunting process and opens up an entirely new realm of...
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Big Meat Down
I spent some time yesterday breaking down this late season mature buck. Check out the size of that bottom round! These dry aged cuts all have prearranged marriages with the dutch oven for all kinds of...
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Book Review: Chef in the Wild
Professional chef and hunting enthusiasts Randy King contributes to the ever growing pool of wild game cooking knowledge with his new book “Chef in the Wild.” The book is equally divided into four...
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