Hunters For The Hungry: Making it work

Byford, Jim
January 2005
Southeast Farm Press;1/12/2005, Vol. 32 Issue 2, p22
Trade Publication
This article reports that most areas in the U.S. are over-populated with deer. They destroy farmers' crops, collide with cars and destroy homeowners' gardens and shrubbery. What once were magical animals when now often make a nuisance of themselves. There are plenty of people who need the meal. Apparently, food distribution centers receive numerous canned goods. If a case of green beans is dropped, for example, denting three or four cans, the entire case is usually donated to a food distribution center.


Related Articles

  • Hang Time. Barsness, John // Field & Stream;Jun2003, Vol. 108 Issue 2, p23 

    This article focuses on deer meat venison. INSET: To Hide or Wrap.

  • AFTER THE SHOT. Petzal, David E. // Field & Stream;Nov2004, Vol. 109 Issue 7, p43 

    This article focuses on tips to dress a deer after shooting. How the venison tastes is directly linked to how quickly the hunter field dresses the deer, so he would better not procrastinate. He should be sure to separate the liver and the heart and put each in individual zip-seal bags for later...

  • GP Life: Food - Heart-warming venison casserole.  // GP: General Practitioner;1/14/2005, p57 

    The article reports that local game makes a healthy alternative to other red meats. Dr Chris Duckham said that once he had passed Lairg, he did not encounter another car in the 50 miles to Bettyhill. Pausing to gaze at the brilliance of a star-filled sky, he had only a herd of wild red deer,...

  • FAST Field-DRESSING. Moore, Colin // Hunt Club Digest;Fall2007, p46 

    The article presents various ways on how to cook venison after shooting in the U.S. These tips include field-dressing, effective cooking technique and dos and don'ts in deer processing. Field-dressing is best exercised after the deer is downed. A simple recipe is suitable in cooking downed deer...

  • A season of wild game. Vassal, Anne // Mother Earth News;Oct/Nov94, Issue 146, p78 

    Focuses on fall season dishes featuring venison. Trend toward game eating; Preparation of venison for cooking; Recipes.

  • Age Deer in a Cooler. Nickens, T. Edward // Field & Stream;Oct2006, Vol. 111 Issue 6, p50 

    The article offers step-by-step instructions for aging venison in coolers.

  • Game enough for roast venison? Duckham, Dr Chris // GP: General Practitioner;10/21/2002, p79 

    Presents a recipe of roast venison. Preparations required for making the dish; Ingredients required; Tips to serve the dish.

  • DENVER LEG. Patience, Caroline // Gourmet;Oct2007, Vol. 67 Issue 10, p246 

    The article features Denver leg, the venison from farm-raised fallow deer. Denver leg was popularized by a group of chefs in Denver, Colorado in the 1980s who wanted to make New Zealand venison easier to use. The boneless cut is sold silverskin-free and separated into pieces, perfect for roasts,...

  • A rich venison supper for autumn. Duckham, Chris // GP: General Practitioner;10/20/2003, p83 

    The article presents a recipe for making venison. First, preheat the oven to 215°C. Then sauté the onion in the olive oil until translucent. Add the mushrooms and cook for two minutes more. Add the lentils, stock and wine and cook for 20-25 min until the lentils are soft. Season to taste...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics