When you live in the country you tend to come across snakes every now and then. In our part of the woods we have a lot of rattlesnakes, copperheads, and water moccasins – all extremely poisonous. When we see these snakes, they usually die. It’s an us vs. them situation. They have no qualms about striking…
(This post contains affiliate links) For those avid hunters out there, you know the importance of being undetected by the deer. Once they catch a whiff of you, they’re gone and so are your chances for that perfect shot. There are many brands of scent killer on the market, but they can also come with a…
One of the ways we utilize our harvested venison is to make venison stock from the bones. Once I’ve de-boned the rear leg quarters, I’ll get the venison stock going. It’s a great way to use the bones, especially when we have roasts or other cuts that we’ll use for soup or stews…or even gravy. And, I…
Canning venison stew is a great way to preserve your harvest and provide meals for your family later…without taking up room in the freezer. 4-5 pounds venison 1 tablespoon oil 3 quarts cubed & peeled potatoes 2 quarts sliced carrots 3 cups chopped celery 3 cups chopped onions 1½ tablespoons salt 1 teaspoon thyme ½…
Processing Venison just got easier! Venison: From the Field to the Freezer Just released TODAY is my new eBook, published by Molly Green Magazine as a Bite Size Guide. It contains 26 pages of instructions on how to process a deer once it has been harvested and dressed. Once the meat is in your hands,…
My husband is an avid deer hunter. He absolutely loves spending time in God’s country (Texas), enjoying nature, whether he kills a deer or not. For the past few weeks either Johnny, James, or Lauren (or a combination of each of us) has gone hunting. We haven’t gotten anything, but the time will come when…
Making venison sausage is the fun part of processing a deer … and truly, the beauty of processing your own venison is that you get to determine what type of sausage to make. For us, we wanted to try a few different recipes. We typically make breakfast sausage but this year I wanted to try…
This is the second in a series of posts on how to process a deer. The first post was How to De-Bone a Deer. Now that your venison is in the freezer, it’s time to start round #2 – how to clean a deer by removing the membrane from the meat and creating different meat…
I’m canning today. We use as much of a deer as we can, including making venison stock with the bones. I’ve had two leg bones simmering on the stove since this morning along with an onion, carrots and celery. I’m getting ready to start preparing the jars and lids (washing and sterilizing them).…
If you’ve been wondering how to de-bone a deer, this is the post for you. But, before I even go any further, please note that some of these pictures are of a dead deer. Sorry, but de-boning a deer requires the deer to be dead. So, if you’re squeamish, you might not want to read any…
