U.S. health researchers have reviewed 30 years of data from over 2 million hunters in Colorado and Wyoming, including thousands who hunted in CWD outbreak areas. According to a recent, excellent article by Lindsay Thomas Jr., the researchers saw no patterns of prion diseases (namely Creutzfeld-Jakob) above the normal background level in all Americans — […]
The key to successfully butchering your own venison, and coming out with great results, is knowing what you want and being ready for the entire process.
This cajun pasta recipe is sure to be a favorite dish for your friends and family. It only uses six ingredients for easy cleanup too!
From the look on his face, Pedro isn’t too hungry. He’s only eaten half his corn dog and a couple of forkfuls of his green beans. His juice box remains opened, and his daily portion of tater tots are stacked in a neat pyramid on his school-lunch tray. Meanwhile, Napoleon is famished. His gaze darts […]
There is a common perception among many people that nitrite, nitrate and cured meat are hazardous to human health. Is this true? Let’s dive in.
Beef, pork, chicken, lamb and, yes, venison. Who eats the most? Let’s get into the real numbers on this question. I know I can’t be the only one who is always “running the numbers.” I did some digging last week, and here’s what I found: First off, the numbers you’re about to consume, pardon the […]
The USDA’s current recommendation for making jerky safely is to heat meat to 160 °F. You probably already know that if you’ve ever attempted making any type of jerky (including ground-meat jerky in your oven), but what you probably didn’t know is that a preponderance of store-bought dehydrators do not heat up to those specifications. I’ve tried […]
In this Rue’s Views piece, the late Leonard Lee Rue III answered questions about diet versus genetics, deer warts and more.
Find out some new, interesting facts about this protein and get a delicious recipe from deer camp’s best cook.
In this episode of Deer & Deer Hunting TV, Dan Schmidt, Mark Kayser and Brad Fenson share with us their thoughts on the other red meat, venison.