Following my last article about squirrel hunting, I received several requests for a recipe for cooking up these tasty little tree dwellers. So, I have decided to post one of the tried-and-true favorites in my house, Squirrel Tamales.
A hunter doesn’t have to be a taxidermist-in-training to cape their own animals; some practice and preparation can give a hunter many more options when they’re in the field staring at that animal of a lifetime, wherever it may be.
I was probably five or six when I got my first duck and then of course the right of passage required I clean the duck. I had watched my father who I can only assume learned from his father but I still today, do it as he taught me way back then.
Guns are meant to be used but require the same concealment as we do when hunting in tough conditions. I hunt waterfowl and know barrel flash, shiny things, and moving a gun around that is not concealed can cause birds to flare.
A few years ago, I began searching for a property that would accommodate constructing my own shooting range. To help get you started in the right direction, below are a few tips from my journey that I hope will help you construct your own backyard range.
By now, most hunters have their own “secret recipe” for venison chili. Sometimes, though, I think those secret recipes can be confused with boring – especially if it’s the same way you’ve been fixing chili for years.
Instead, look to trying one of these three unique dishes, which are probably unlike anything else in your cookbook. They’re sure to bring a different flavor, and maybe inspire you to change up that old secret formula.
There’s a lot of science behind creating the perfect venison cheese steak, from thinly sliced meat to slowly cooked onions. Venison sandwiches can be a thing of beauty, but they can also be a nightmare. There’s a fine line between the two when it comes to deer, and it’s usually crossed when the lean meat goes from tender to leather.