On this episode of CookIN’ Gone Wild, Michelle teaches us a new way to cook venison with a delicious Sriracha sauce. This quick an easy recipe will have the family begging for more! Read More
When smoking venison and most wild game, I prefer to brine the meat instead of marinating it. Brine penetrates deeper into the meat and the salt prevents the fibers from tightening up, keeping moisture and natural juices inside.
Take pride and some extra time to make sure all the silver skin and tough pieces are trimmed off. No one especially non-hunters like to chew on a tough old dried up piece of meat. You spent hours in the field to harvest that buck, now is the time to make it the best it can be on the table. Read More