Wild Game Cooking | Mike Reeber

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Bacon, Bourbon & Onion Jam

Sep 5, 2019
2 min

Bacon, Bourbon & Onion Jam

Dove season has officially opened here in the Lone Star State, which also means that we're within 30 days of deer season kicking off! Though it's been a busy few weeks of getting everything ready to roll for deer season, I've also spent some time drafting up some new quick and easy recipes to bring along to deer camp this season. Sometimes, a big ol' juicy burger(and a beverage of your choice) just seems like the right call after a long afternoon hunt. If you want to take you

Preparing a Rack of Venison

Oct 15, 2018
3 min

Preparing a Rack of Venison

To me, processing freshly harvested wild game is a real treat. The fact that you can take your time and cut everything exactly how you'd like it without having to explain to someone is the best part. I've always processed venison the same way over the years, pretty standard preperation. Cape out the animal, remove the backstraps on either side of the spine, quarter it and don't forget to get those tenderloins out; done deal. Over the years, my passion for cooking has led me t

Venison Backstrap: New Twist On An Old Favorite.

Mar 4, 2018
2 min

Venison Backstrap: New Twist On An Old Favorite.

Among all of the memories that I have from past deer seasons, some of the best ones revolved around meals. Sometimes we celebrated a recent harvest, other times we we're just hungry, shaking our heads at the last deer we missed. Like many camps, we always tried new recipes and cooked some pretty good meals over the years, some being more adventurous than others. One that always stuck out to me was eating a perfectly prepared backstrap. I think that part of it had to do with t