We’ve gotten so far removed from our food sources that a lot of people forget: venison, elk, moose, rabbit, and other wild game are some of the healthiest meats you can eat. Full stop.

Key Benefits of Wild Game Meat:

Yep—you read that right. Most commercial poultry is washed in chlorine to kill bacteria and preserve shelf life. And that ground beef in the grocery store? It may include “Lean Finely Textured Beef,” aka pink slime—a mix of beef scraps chemically treated with ammonia. Once sold as dog food, now rebranded for humans.

Still want to trust that shrink-wrapped mystery meat?

Field Care: Where Good Meat Begins

The work really starts after the shot. Want your meat to taste clean and tender? Follow these key steps:

In the Field:

Backcountry Tip:

Aging the Meat—But Not Too Long

Aging is essential, but don’t let it rot. Here's my personal method for optimal tenderness without spoilage:

Ideal aging time: 3–4 days max. Longer than that and you start risking off flavors and poor texture.

You Can Butcher at Home (And You Should)

Processing your own animal is one of the most rewarding skills you can learn. Here’s what you’ll need:

Essential Tools:

Knife skills are key—especially removing silver skin, unwanted fat, and cartilage. And don’t waste the good stuff:

Use Your Scraps:

How Long Is Too Long in the Freezer?

Here’s my freezer rule:

If you're vacuum sealing, it’ll last longer—but aim to eat what you harvest within a year. That's the natural rhythm anyway.

Cooking Wild Game: Treat It Right

Not all cuts are created equal. Some are made for fast cooking, others for slow braising. Here’s a quick guide:

Tender Cuts (Backstrap, Tenderloin, Rounds)

Active Cuts (Shoulder, Ham, Neck)

Small Game (Rabbit, Squirrel)

How to Season (When You’re Not Sure What You’re Working With)

Trying a new species for the first time? Here’s my go-to method:

Final Thoughts

Hunting isn’t just about filling tags or posting grip-and-grins online. It’s about respecting the harvest—nose to tail. You owe it to the animal (and yourself) to learn how to handle, process, and cook it well.

There’s no better way to feed your family. It’s cleaner, healthier, and frankly, just tastes better.