Results by search “Venison” 14

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Islay and Jura kids feast on venison for school dinners In a UK first, young people on two of Scotland’s islands are feasting on local wild venison, with the meat being added to school menus on Islay and Jura. The pilot project is a collaboration between the council and Wild Jura, a new business founded by local business people Cath and Andy McCallum. Recognising the high demand for local venison on the islands, they established Wild Jura to include commercial butchery and processing facilities, enabling local communities to enjoy the bounty on their doorstep. The wild venison comes from Ardlussa, Barnhill, Tarbert and Ruantallain Estates. Children from Small Isles Primary on Jura played a key role in product testing, with their favourite dishes—wild venison meatballs and burgers—now featured on the school menu. Venison is a nutrient-dense food, rich in protein and low in saturated fat, making it a healthy addition to school meals. The new menu items are available in Jura

Post: 24 January 09:11

Game licences to kill or take game are not required in England, Wales, Scotland or Northern Ireland. However, in Scotland, a venison dealer’s licence is still required for those wishing to deal in venison although deer stalkers can sell their venison direct to a venison dealer without the need for a licence. On the Isle of Man a game licence is required in order to shoot game and is available from the Treasury Office. Game is defined as pheasant, partridge, grouse or moor game and hare (brown or common). A game dealer’s licence is also required for those wishing to deal in game. There is no requirement for a game licence on Guernsey but you must hold an appropriate firearm or shotgun certificate. In Jersey there are no game seasons and therefore a game licence is not required.

Post: 29 April 15:24

12 Reasons Why Your Venison Tastes Like Hell Is your deer meat tough, dry, and gamy? It shouldn’t be. Check out this list of 12 deer-butchering sins to find out why your venison tastes bad — and how to make it better I’m often amazed at the people, deer hunters included, who tell me they just don’t like venison. That statement is usually followed by a qualifier: it’s tough; it’s gamy; it’s dry. And so on. I’ve eaten a lot of good deer meat. But I’ve eaten some really bad deer meat, too. I’m only a self-trained butcher, but I’ve been processing five to six deer a season for the better part of 20 years. When it comes to cooking, I’m no Scott Leysath or Michael Pendley, either, but my wife, kid, and I do eat venison in some form two or three meals per week, year-round. I think we eat pretty good. Some things consistently make venison really tasty. And some things will ruin the flavor, too. Here are a dozen of the worst offenders. 1. Poor Field Care In the real world of hunting, things

Post: 28 July 09:33

Indiana Hunt for Hunger asking hunters to consider donating deer harvest LOUISVILLE, Ky. (WDRB) -- Hunters in Indiana are being asked to donate from their deer harvest to help state food banks. In a release, the Indiana Department of Natural Resources is reminding hunters about Indiana Hunt for Hunger. The reminder comes as deer firearms hunting season begins and the need for protein donations remains strong across the state. Updated this year with a new name and website, Indiana Hunt for Hunger turns donated deer into healthy venison that is provided to Hoosiers through food banks across the state. The program, previously called the Sportsmen’s Benevolence Fund, was started by the Indiana DNR and its partners in 2008. Since then, it has grown across the state to collect thousands of deer donations, providing hundreds of thousands of meals for Hoosiers.

Post: 21 November 09:26

Searching the right haystacks is the best way to find needles. Pursuers of whitetails, this continent’s favorite and most widespread big game animal, take to the woods each fall for a variety of reasons. Many deer hunters simply enjoy communing with nature. Some are more driven to collect venison for the freezer. For others, the quest is all about antlers, and the bigger the better. Size really does matter to the 10 million-plus hunters smitten with white-tailed deer, whether it’s the driving force behind their passion or simply a bonus. Success depends on luck, skill and, most important, location. For the second time since Buckmasters launched its own Full-Credit (antler) Scoring System back in 1993, the nation’s largest deer hunting organization has tapped into its massive database to show exactly where hunters are felling this country’s best white-tailed bucks. By examining hundreds of recent entries into “Buckmasters Whitetail Trophy Records,” we’ve put together a Top 10 list s

Post: 5 October 08:19

Mooching for Deer With the three-hour mooch complete on a recent December morning, our six-pack of deer hunters chewed venison sticks in Doug Duren’s old farmhouse in southwestern Wisconsin and wondered where Duren would send us for the afternoon mooch. Any outsider listening in probably would’ve wondered about something else: “What’s a ‘mooch’ and how does it involve deer hunting?” Good question. No dictionary explains the term the way Duren uses it. Mooching does not mean loitering, which assumes you’re hanging around with no purpose. Nor does it involve begging for food, drink, money or other handouts. Instead, one mooches by moving glacier-like along a precise route, as designated by Duren, through a woodlot or its border with a field of corn or alfalfa. Your individual mooch, when combined with mooches made by fellow moochers, creates one overall mooch, much as individual drivers combine to create a drive. If the mooch succeeds, a moocher gets a shot at a slow-moving deer, or

Post: 3 November 19:12

The Immortal: .30/06 Springfield The .30/06 is the Captain America of big-game cartridges. It’s been around forever, packs a punch, and helped us defeat the Nazis in World War II. Without question, it is the number-one big-game round of the 20th Century. And it’s still going strong. Like many other hunters, my first real deer rifle was chambered in the ought-six. Shooting 165-grain ballistic tips I put hundreds of pounds of corn-fed Michigan venison in the freezer over the years. I’ve also hunted with it across North America and in Africa, using 150-grain soft points, 180-grain Triple Shocks, 200-grain Trophy Bonded Bear Claws, 180-grain Accubonds, and a bunch of other bullets I can’t think of at the moment. You won’t find another round with a more versatile array of offerings. It really is the best all-around hunting rifle caliber. Physics plays a big part in the .30/06’s success. It strikes a good balance between power and shootability. The recoil generated by the ought-six is at t

Post: 19 December 17:51

How to Can Deer Meat Tools and Ingredients: Pressure canner Quart jars, rings, and lids Venison Garlic Non-iodized salt Black pepper Directions: Trim up meat so that the majority of fat and tendons are removed. Cube the meat into pieces that are about the size of a golf ball. “Cold pack” the raw meat into the quart jar, leaving about 1 inch of headspace. Use a spoon to tightly pack in the meat. Don’t add any liquid, as the meat will create natural juices during the canning process. Put 1 teaspoon of non-iodized salt, ¼ teaspoon of black pepper, and two cloves of garlic on top of the meat. Adding a few slices of green pepper or onion is optional, and note that a little bit of flavor while canning will go a long way. Place on lid and screw on ring. Put your jars in the canner. Follow the directions that are specific to your pressure canner, which will suggest something like adding three quarts of water, and canning for 90 minutes at 15 pounds of pressure. It’s important that you know you

Post: 25 November 18:21

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