American Hunter – August 2019

americanhunter.org ❘ 41 ❘ august 2019

an old refrigerator to use. If you’ve been
super-careful with meat handling until
now, a few days of proper aging only helps
send red meat to the skillet in its best form.
My September backcountry archery elk
hunts typically include 60-degree days and
long absences from electricity. I pack three
large coolers with ice in case of success.
Last year on a Montana bow hunt, I killed a
bull and it took two days to pack it out solo.
I had to add another day for camp removal
and then a day of driving. Throughout the
entire time the deboned meat sat in opti-
mum, ice-induced temperatures and my
first inside loin was to die for!
If you take your venison to a processor
you’ll likely be asked whether you want to
add tallow. Beef or pork tallow tames taste,
but more importantly it creates a better-
grilling burger and is more efficient for
frying. I recommend it.

Dinner Time
Speaking of the end game, if you’ve stuck to
the plan, your freezer will brim with white
packages. It’s time to share your hunting
memories with family and friends.
I don’t endorse lying, but for a few stub-
born individuals in your clan it might be
advisable to just avoid describing the con-
tents until dinner is over. Fortunately, the
younger generation has a partiality toward
sustainability, renewability and all-natu-
ral. Explain what’s on the table with these
descriptions and you may have a winning,
wild game entrée.
For our family, it’s been primarily veni-
son or nothing. Deer, elk or pronghorn
headline the dining choices, but even so,
my wife and I always try to incorporate
the fare in a family-friendly way. It’s easy
to open a cookbook and skim the beef sec-
tion for great ideas. Substitute venison for
beef and voilà. Incorporate venison into
any recipes that use ground meat as the
main ingredient. Venison burger blends
with traditional choices such as lasagna,
chili and stroganoff ... and who doesn’t
love taco night? Summer nights equal
backyard grilling of venison burgers, and
on special occasions it is backstrap steaks
paired with an affordable red wine (Jack
Daniel’s for me).
“Beef. It’s what’s for dinner,” may
ring true in many homes, but do veni-
son right and the Beef Checkoff folks
could be in for a challenge from Mother
Nature’s pantry. ah

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,  

NRA Whittington Center is a 501(c)(3) non-profi t organization operating solely on donations

and range and program fees. See our website to become a Whittington visitor and supporter.

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