by Gary Howey | May 24, 2022 | Recipes
Daniel Kenworth, Contributor at Harvesting Nature First and foremost, I am a husband and dad, but I am also a plumber, an angler, and proud to say, a hunter. Though I started hunting much later in my life than most people who hunt, it has become a huge part of my life...
by Gary Howey | Nov 8, 2021 | OUTDOOR EDGE, Recipes
INGREDIENTS 1 pound antelope (or deer) steak, trimmed of silver skin and cut into 2-inch strips. 2...
by Gary Howey | Aug 23, 2021 | Recipes
Have you tried making your own venison pastrami? It’s easy and delicious. Ingredients: 1 2 to 3 lbs. venison roast Hi Mountain Seasonings Game Bird & Poultry Brine Mix 2 Tbsp. Hi Mountain Seasonings...
by Gary Howey | Jun 2, 2021 | Gary’s Thoughts from the Field
History has shown that eating of frog legs has dated back to around 6,500 BC, well before the French had adopted this as a staple in their cuisine. Since then cooking techniques have changes and many recipes have evolved. Come June most seasons have opened up...
by Gary Howey | May 16, 2021 | Gary’s Thoughts from the Field
Note on smoking: a mild wood like apple wood is best for this venison recipe Ingredients: 1 hindquarter venison roast (2 to 3 lbs) 1/2 packet Hi Mountain Gourmet Fish Brine 4 cups water Hi Mountain Venison Rub 2 sprigs fresh rosemary olive oil Dip 4 tbsp mayonnaise 2...
