With majestic critters of every description and species tipping over at record numbers already this phenomenal hunting season 2015, I thought for sure now is the time to celebrate the glory of such sacred life sustaining flesh hitting grills and skillets all across America like we mean it.

By Ted Nugent

Kill ‘em & Grill ‘em is the title of Shemane’s and my wildgame cookbook from Regnery publishing from many years ago. According to the 25-plus million Facebookers I communicate with on a daily, even hourly, basis (in between morning and afternoon hunts of course) we have substantially and positively impacted many millions of hunters and non-hunters alike all across the globe as to the “sacredness” of our annual harvests.

I kid you not how we celebrate a Gonzo ThanXgiving every day at the Nugent ranch, since each and every meal is based on the truly sacred wildgame that we worked so hard to procure to fuel our own sacred temples.

Our bodies are indeed sacred temples and our God given gift of sacred temples deserves nothing but sacred fuel, hence the perfection of the hunting lifestyle.

We hunt exotic critters all year in Texas and along with the indigenous game we kill and process throughout the year, I assure you that each and every meal in our home is a taste-bud orgy the likes of which no supermarket shopper will ever know. Pity the poor, poor supermarket consumers!

Responsibility #1-Kill that critter cleanly. We practice like mad all year long, day in and day out so our arrows, bolts and bullets hit the vitals for a quick, clean, humane kill and a minimum adrenalin dump, which can negatively affect the flavor or game meat.

Responsibility #2– Get that carcass clean and cold ASAP! A walk in cooler is mandatory here at home in Texas, but even in the usually cool air of our Michigan hunting grounds, hot days are not rare, so thorough gutting, hosing, skinning, quartering and hanging in 35-40’ cold air is essential to quality venison.

Responsibility #3– Age that sacred flesh! The only game that should not be hung and aged is hog, bear and rabbit, since trichinosis is always a possibility. All fowl and all big game should be quartered and hung in the cold for at least a week so the enzymes break down and the meat naturally tenderizes and flavors up!

Responsibility #4- Take extra care, time and effort to create palate stimulating, taste-bud throttling, scrumptious meals with a sense of creativity, showing ultimate respect for the hard earned flesh.

Sure, properly handled game meat only needs fire to be truly appreciated, but improvising and adapting for adventurous meals is how we go about it.

Try This Recipe
Our Kill It & Grill It cookbook is loaded with killer recipes, but here’s one we used last night much to the enjoyment of everyone seated at our table.

Everyone knows there is no wrong way to prepare backstraps, but this little ditty will make even the marginal cuts taste spectacular. You can slice assorted meat shrapnel from the ribs, hind quarters, front shoulders, neck or any haunch, shank or slabbage. Doesn’t matter what configuration or size the cuts, because they will all be deeeeeelicious.

Take these aged and cooled venison shards (works for all big game, squirrel, rabbit, woodchuck, pheasant, woodcock, grouse, turkey, nutria, ducks, geese, cranes, snipe, everything!!) with all fat and silverskin removed, float them in a covered glass dish filled with 75 percent Vernors Ginger Ale, (which I have found in every city and every state I have ever toured, which means every city and every state!!) and 25 percent good virgin olive oil, with a good dose of your favorite seasonings. We use garlic pepper and garlic salt, sometimes oregano, red pepper, crushed rosemary, pummeled thyme, cumin, brushed sage, etc, etc. Get creative! Let all this soak for a few hours or overnight.

We tong the meat right out of the marinade onto a wood coal grill or even a cast iron skillet on the stove, and brown the meat medium rare at the most.

We have put the meat with grilled or sautéed onions, garlic, peppers, shallots, celery, bokchoy, turnips, water chestnuts or whatever you prefer, over a gob of smashed potatoes or just with the veggies on the side. Everyone simply loves it!

We have also enjoyed this preparation in taco shells or tortillas. You simply cannot go wrong!

So good hunting all, celebrate the spirit, celebrate the flesh, celebrate the miraculous tooth, fang and claw perfection of God’s natural creation, and kill ‘em and grill ‘em like you mean it.

If you put your heart and soul into every hunt, the beast is dead, long live the mighty beast in your belly and in your spirit! Happy ThanXgiving every darn day!

Ted Nugent is an award-winning musician and writer, with numerous best-seller books including “Ted, White and Blue: The Nugent Manifesto,” “God, Guns and Rock ‘n Roll,” and “Kill It and Grill It: A Guide to Preparing and Cooking Wild Game and Fish” with his wife, Shemane, among other books. Be sure to check out his website for more news on his latest music, thoughts and upcoming shows in 2015, and also at World News Daily, Newsmax and Daily Caller for more insights.

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