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Ingredients: 4 6 oz Venison filets 2 tablespoons Wild Game Seasoning & Rub 1 tablespoon Olive oil, divided 2 whole Portobello mushrooms, stemmed and sliced 1 tablespoon Balsamic vinegar 1 teaspoon salt 1 teaspoon freshly ground black pepper Directions: Prepare the Venison: Pat the venison filets dry with paper towels. Rub both sides of the filets with wild game seasoning and olive oil. Cover and refrigerate for at least 4 hours, or overnight if possible, to marinate and let the flavors d …

Venison chili and fall were made for each other. Maybe you have a tradition of making a fresh pot of it as soon as temps drop, or you save for the night following your first sit in a deer stand. Regardless of when and how often you whip up a batch, this recipe will either improve on your own personal recipe, or replace it. Everyone loves their own chili and thinks it’s the best. And everyone is right, funnily enough. Still, if you want to try something new, you can make this recipe in its …

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 …

Using a Local Processor vs At Home Meat ProcessingHunting offers a certain kind of joy, something most hunters know they won’t find anywhere else. It’s that cup of coffee before dawn. The silence of an early morning. The surge of adrenaline when you catch movement out of the corner of your eye. Thing is, there’s a satisfaction to processing your own game that ties the whole experience together into a mouthwatering package. If you’re dropping your meat off at a local processor, you’re missing out …

Jerky and Food SafetyWhen raw meat or poultry is dehydrated at home - either in a warm oven or a food dehydrator - to make jerky which will be stored on the shelf, pathogenic bacteria are likely to survive the dry heat of a warm oven and especially the 130 to 140 °F of a food dehydrator. Included here is the scientific background behind drying food to make it safe and the safest procedures for jerky making.The origins of Jerky.This product is a nutrient-dense meat that has been made lightweight …

As you prepare for your summer grill-outs, take pride not only in your grilling setup but also in the food you prepare that makes it deserving of meat seasonings rich in flavor to feed your family and friends. Find all the flavor you need by turning to LEM.We feature Backwoods Select Gourmet Seasonings that are custom blended to deliver flavor to wild game and domestic meat. Local chef James Trent formulated these seasonings exclusively for LEM so that each blend offers a unique flavor profile. …