Food photography from user “gammy in tx”; recipe from from Food.com
These bite-size morsels make a great appetizer or a meal on their own. Serve on toothpicks or as kabobs.
Preparation time: 20 minutes. Cook time: 15 minutes. Serves 6-8.
1 lb. venison (backstrap or tenderloin)
1 lb. bacon
16 oz. Italian dressing
1-2 Tbsp. Tony Chachere’s Seasoning (or similar)
Cut the venison into bite-size pieces. Cut bacon into 3- to 4-inch pieces (if using wide bacon, cut strips in half, lengthwise, before cutting down to size). Wrap each piece of venison with a strip of bacon, using a toothpick to hold the bacon in place.
Place wrapped venison in a plastic bag and cover with Italian dressing. Marinate overnight.
Remove meat from the plastic bag and sprinkle with seasoning. Grill over an open flame until bacon is crisp, turning often. (Tip: Use a fish basket or wooden skewer to turn all the venison bites at the same time.) Cook 15 minutes, or until venison is cooked through.
Making a shot is really exciting, but that adrenaline rush can also cause dangerous situations. It’s essential that you remember the Commandments of Firearm Safety—they are RULES, not recommendations—at all times, even when you’re eager to check your target.
After your shot, remember to:
- Take a deep breath and stay calm.
- Make sure your safety is on.
- Unload your firearm.
- Keep your muzzle pointed in a safe direction.
Taking game is really exciting, but you have to stay safe, too! How do you stay safe after the shot?
Before your hunt, you want to maximize your experience. With that comes properly setting up a turkey or deer blind. But do you know how to do it safely?
Before you set up, identify where other hunters will arrive in your hunting area (near a trail or open area). Set up your blind and decoy so that they are visible to other hunters, and so your zone-of-fire will be pointing away.
Finding a good location for your ground blind is critical to a safe hunt. You want to be slightly concealed, with a line of fire away from the blind, and where the decoy is visible after your blind. After that, hunker down for your shot!
Recipe and food photography from Wildfowlmag.com
It’s easy to get in a roast duck rut. Try something new with these little burgers featuring ground duck.
Cook time: 5-7 minutes. Serves 8.
1 lb. ground duck
1-2 tsp. chili powder
1 Tbsp. kosher salt
8 slider buns or potato dinner rolls
8 slices of your favorite cheese
pickled onions or sliced sweet pickles
mustard, ketchup, or barbecue sauce
Hint: You can prepare ground duck by adding pork fat. For every 3 ½ to 4 pounds of duck breasts, add 1 pound pork fat (ask at your supermarket meat counter).
Sprinkle chili powder and salt over ground duck and mix well with clean hands. Form the meat into patties the size of slider buns. Make a small indentation the size of a quarter in the center of each patty.
Fry or grill duck burgers on medium-high heat for 5-7 minutes for medium doneness. Toast buns and slightly melt cheese, then build your burger with your favorite condiments. Enjoy!