Category field to table

Did you harvest a deer this year?  If you butcher it properly, the meat can last you up to a year.  Check out the chart below for a further guide to butchering and make sure  to store and hang the meat in a cool and dry environment that is below 50 degrees Fahrenheit. Meat should hang for at least five days to ensure the meat gets tender.

In part, like Peggy,  I’m in it for the food when it comes to hunting. I absolutely love to cook and I love filling the freezer.  There is something about creating a meal from a hunt or fishing trip that makes the food taste even  more delicious.  So today I’m sharing a tried and true recipe for goose fajitas, take it as a last minute idea for Valentine’s Day – Whitney

 Marinate, place the sliced goose in a large Ziplock and pour the two packets of seasoning in with the goose. Mix thoroughly and set aside for at least 5 hours. I set it in the refrigerator for 24 hours, which helps tenderize the meat.

After marinating, heat a medium/large skillet on the stove on medium.  Place a tablespoon  of Canola oil in the pan and spread evenly.  In batches, cook the small slices of goose...

Wondering what to get your sportswoman this Valentine’s Day? Flowers are nice, but we bet you can be a little more original. We’ve got you covered! Check out these goodies for some ideas:

(Clockwise from top left): The Cadillac of lady waterfowl jackets from Drake Waterfowl | Earrings with a bang | The most complete modern how to cookbook (Afield by Jesse Griffiths) for wild game and fish | And last but not least, don’t forget to keep her warm with Hotties

Peggy Sundstrom

Seduced to Hunt

It’s true.  I was seduced to become a hunter more than 25 years ago, and not in the way you might think.  While I had fallen in love with an avid waterfowl hunter whose passion for the sport intrigued me, I was not, in fact, seduced to the hunt by him, but by my first taste of bacon-wrapped teriyaki duck.

I grew up in an urban household with a focus on outdoor activities, including camping, backpacking, fishing and other such avocations, but not hunting.  The closest I had come to game was at a restaurant that served delicious, but certainly not wild, meat (think farmed venison or boar).  I was an enthusiastic cook, but I hadn’t given much consideration to harvesting my own meat...