Cooking

The hind quarter is easily broken down into some really nice and extremely underrated pieces of meat.

Kids love to do hobo dinners because they make their own and they eat it out of the foil it cooked it. It feels really rustic. And when they caught their own meat, that’s even better!

These venison fajitas are easily one of my favorite recipes. Not only are they delicious but they are easy to prepare and only take about 45 minutes.

This recipe is the perfect thing to utilize some meat that over stayed its welcome in the freezer. It’ll tenderize it and rehydrate it.

This sauce is flavorful and spicy and a little sweet. Use it on any red meat to finish the flavor. I used it here on backstops from last year’s cow elk. It would also be excellent on a roast.

If you’ve eaten Butter Chicken at an Indian restaurant, then this dish will be familiar. Butter Bear is rich and creamy, and simmering any meat in this sauce for a while will make it tender and delicious.

There’s no denying: An excellent breakfast sandwich will take you a long way up a mountain before you stop for lunch or stop to process the critter you just killed. McDonald’s has a good handle on the system, but you can easily do better with quality meat, egg, and cheese.

I continually hear from many people that insist that wild boar is inedible. I shouldn’t be surprised, though: I’ve been told that all the other “boars” are inedible, too.

As always, my purpose isn’t to wow you with amazing recipes that take a chef to make them. I just want to give you ideas for using your meat that everyone will enjoy. That way, it’ll be easier to get away to hunt again next time.