From Field to Table

Now that deer hunting season is over, it’s time for Act II — cooking and grilling season! Rick and Jen Wheatley of Food for Hunters join Associate Editor Mark Demko to share their tips and tricks and tips for transforming venison into delicious dishes in the kitchen. Among the topics covered are field dressing basics, aging venison, how to prepare different cuts and ways to make better burgers. They’ll also share some of their favorite recipes, many of which can be found HERE