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Regardless of what tried-and-true recipe you plan to make, there are a handful of steps ahead of putting a flame to game that will drastically improve the final flavor of your dish. Below are five simple methods to keep in mind, along with two bonus tips, that will help ensure you plate the best-tasting venison possible. TRIM UNTIL RUBY RED Silver skin, fascia, fat, even patches of freezer burn—these are all both textures and flavor notes that will detract from the amazing tastes venison i …

What Is Chronic Wasting Disease?Chronic Wasting Disease (CWD) is a contagious neurological disease affecting deer, elk and moose. It causes a characteristic spongy degeneration of the brains of infected animals resulting in emaciation, abnormal behavior, loss of bodily functions and death.Example of Effects of Chronic Wasting Disease, Delaware Division of Fish and WildlifeWhat Wildlife Species Are Affected By CWD?Only four species of the deer family are known to be naturally susceptible to CWD: …

Ground Venison EnchiladasTake care to trim your venison grindProcessing your venison properly is an often overlooked factor when it comes to a delicious result. That starts with cutting the meat up to grind it. The best tasting grind is free of any silverskin or cartilage, so you want to be sure to trim that away. The cleaner your pieces of meat before you grind them, the higher quality your finished grind will be. Double passing the meat through a grinder (or better yet, using one that does it …

Invest in a meat slicer – it’s worth the tendernessFor this recipe, it’s imperative the meat is sliced thinly for two reasons. First, it helps the meat cook very quickly. But as a bonus, thinly shaving the venison also serves to offset any toughness. Toughness is generally measured by how much force we need to use to bite down on food – the thinner the piece of meat, the less work we need to do EVEN if that meat was tough to start with. So, thinly slicing meats is a GREAT way to offset toughness …

Last year we had the privilege of putting 6 deer in the freezer. People often ask us if we consume all the meat each year to which our response is, "of course!" Our favorite way to prepare venison is making it into jerky on our smoker. One thing about jerky is that it seems like you start with a pound of meat and end up with what seems is a bookmark...For the past several years processing meat took a lot of time. We used to cut meat by hand, and it would take several evenings to cut into the cor …

This Venison Italian Sausage will go great in every one of your Italian recipes!I love Italian food and I have a plethora of venison in my freezer so this recipe kind of wrote itself! Italian sausage kind of just goes with Italian food. In a lasagna, meatballs pizza, calzone, and every other dish you can think of. Throw this bad boy in it and go to town. I made this sausage loose with my LEM #8 Big Bite Grinder, but if you want to case it you definitely can. Also, I used an 80/20 venison to pork …

This Venison Meatball Sub is the first recipe I’m using my Venison Italian Sausage with, and it is delicious!One thing I find lacking in the wild game community is what to do with your sausage after it is made. My husband has a ton of wild game cookbooks from Steven Rinella, Hank Shaw, and Jesse Griffiths. They have some awesome stuff in there, but again I wish they talked more about how to transform your sausage. Obviously, you can just grill any sausage and go to town, but that can get boring. …

If you are a Taco Bell fan you have to try this Venison Crunchwrap recipe!Taco Bell is honestly my favorite fast-food restaurant. Where else can you get ridiculously full with like only $5?? For most of my life I had my Taco Bell order locked and loaded and ready to go (chicken quesadilla, bean burrito, and spicy potato soft taco) until I met my husband. He loves the boxes they make and especially the cravings box they do with the Crunchwrap supreme. I copied him one time and I was hooked. Crunc …

Outside of General Tso's chicken, I think pot stickers are one of the most beloved Chinese culinary creations that Americans enjoy today. It's a dumpling that consists of two delicious worlds that are a match made in heaven. One side is a steamed and silky, the other is seared and crispy.This recipe calls for venison but wild boar would be an awesome substitute. Keep in mind that part of these dumplings deliciousness comes from the fat content of the meat filling. So if you're going to be using …

Christmas is this week! With holiday season in full swing comes Tamale season. We eat tamales every Christmas Eve in my house and this year I decided to make Venison Tamales. I don’t know if this is a Texas thing or if other states do it, but I love Tamales on Christmas Eve. Shoutout again to LEM for the meat grinder. It has made easy work of the three deer my husband and I have shot, butchered, and processed at home. My family, in the past, normally just bought tamales. We didn’t go through th …