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.

 

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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.

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...

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...

January 19, 2018

I went to Hawaii when I was a kid for for a family vacation and it was unlike anything that I had ever seen before. It's pretty astonishing that you don't have to leave the U.S. to see volcano's, lava fields and some of the most awesome waves and shoreline. At that point in my life, I never imagined that it would be a place that I would end up hunting. In fact, I never had any idea on how much terrain and animals Hawaii had until I began researching it this past season.

When my wife and I decided to book a pretty short-term getaway for ourselves, it didn't take us long to settle on Hawaii. Between the cost of flights and the easy travel itinerary from Texas, we chose to stay on the island of Maui. Now, I do recall saying that to her that "this vacation wouldn't turn into a full-blown hunting trip", though I was pretty sur...

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