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.

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

Ingredients:

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...

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...

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