About Mike

The day that I took my first deer was the day that I knew that hunting wasn't a hobby, it was a way of life. From that moment onward I've made it a purpose to devote every ounce of time learning more about hunting game across the country.


Read More


Search by Tags

© 2023 by Going Places. Proudly created with Wix.com

Mike Reeber

My outdoor adventures started back in the hardwood ridges of the northeast back in the early 90's. For the most part I hunted deer and turkey, with the occasional squirrel hunt sprinkled in along the way. It didn't take me long to realize that hunting wasn't just a weekend activity, it was in my blood and something that I couldn't live without. As the seasons rolled by, I began to expand what I hunted and eventually relocated to Texas where doing something hunting related is part of my daily routine. This site is home to my adventures, links to my favorite wild game recipes and thoughts on today's pressing topics within the hunting community.

September 5, 2019

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 your deer season burger to the next level, I highly suggest making a batch of this awesome bacon jam and spooning a healthy heap on top of your next burger!

Bacon, Bourbon & Onion Jam

Yields: 2 cups

Time: 1 hour


1 lb thick cut bacon

2 Large Sweet Onions, rough chopped

1/3 cup Balsamic Vinegar

1/3 cup Maple Syrup

1/3 cup Bourbon

1/4 cup Dark Brown Sugar

Salt and...

October 15, 2018

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 to get a little bit more creative with my butchering skills and although what I'm currently doing is not exactly "new", you're less likely to see most hunting camps doing it. 

I'm a huge fan of a perfectly cooked rack of lamb. It's got great flavor, it's easy to cook and it's impressive looking to serve. Recently, I thought "I'm pretty sure I could do this with...

May 20, 2018

I'm always looking for new ways to marinate wild game for recipes that you can use in the same day. There are absolutely bunches of great marinades out there, but typically they require an overnight time-frame before really influencing the taste. With the hot temperatures making it feel like the middle of July already, I felt inspired to twist a ceviche recipe into a venison tenderloin marinade. This is an easy one for a quick ranch lunch that will take your taco game to the next level.

Step one to making outstanding tacos is starting with a good clean piece of venison, with all of the silver skin trimmed off. What might not seem like a big deal on the cutting board, will take away from the tenderness of the whole dish later on. Let's face it, no one wants to pick apart their lunch because you skipped the 5 minute task of trimming...

March 4, 2018

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 the celebration of taking a deer, but the other half was cooking one of the most delicious pieces of meat in a cast iron skillet. When it came to cooking a backstrap, we kept it pretty simple. Trim it up and remove the silver skin, give it a rinse, salt, pepper and into a pan it went. If you were feeling daring, you might make some pan gravy with it. Even as ba...

August 20, 2017

It was probably about 2 years ago when I sat down and wrote a piece on how in-store scent displays are not only just getting out of hand, but they’re also seriously influencing what you end up buying before the season. In the moment it’s really difficult to turn your head away from that big buck and his cardboard cutout standing in the middle of the aisle. I mean, you literally have to walk by him as he stares you down in the middle of your local outdoor store. Though, I’d be lying if I said that I wasn’t ever a victim of the brilliant marketing campaigns that swarm the hunting aisles at the end of each summer right as you start getting pumped up for deer season. Yet, when you look past the creative pop-ups and cutouts, how many of us are actually taking the time to read up about the product, the company or where and how it’s made...

September 11, 2016

​As I sit here thinking about the next few months and the hunts that'll take place, I'm stuck thinking about the past and how much I've learned with each passing whitetail season. Learning to be a successful deer hunter takes time. In fact, every season is a new year to learn more.  To learn more about yourself and to learn more about the area that you're hunting.

The first few years that I thought I had a good grasp on everything deer hunting were some of the most unsuccessful seasons of my life. Just when I thought that I knew hunting, whitetails and even my  favorite local spot, I didn't have the slightest clue. Like so many passionate hunters, I too learned the hard way. All that all we can do to be better each season is to continue to learn every single thing we can about the deer you plan to hunt....

August 16, 2016

How in the world is it already August?! When the first of the month rolled around last week, I knew that it was time to get my tail in gear and get working on pre-season scouting. Trust me when I say that it's never too late to get scouting for the season ahead-- any helpful information deer hunting is always better than no information. 

Last Wednesday decided to take a much needed trip to my local Cabela's to load up on some pre-season gear. When it comes to getting the edge on late summer bucks and their travel patterns, I believe that it's crucial to use technology as much as possible and my plan for this year would be no different than the past. In an effort to quickly access bucks in the area, I broke out my Cuddeback, a new memory card and a couple of bags of BB2 from Big and J. If you haven't had a chance to check...

August 5, 2016

Seems like every other page in your favorite hunting magazine has to do with deer management and steps on how to turn your property into a whitetail powerhouse.  But as we all know, it’s one thing to preach it and completely different to practice it.  This past weekend I hunted at my Uncle’s ranch in the Texas Hill Country where he’s implemented quality management for over 20 years.  From planting nutritious food sources to honestly holding back on bucks that need another year or two, the results speak for themselves.  Though having an effective program in place makes a gigantic difference on the caliber deer you see, sometimes it makes for a tough break.

Opening day of the Texas gun season kicked off this past Saturday and unfortunately, most of Central Texas was being hit, yet again with more rain.  With temperatur...

Please reload