Since I added The Hunter’s Wife blog not long ago, I have been reading up on as much hunting as I can.  I have visited a lot of blogs and websites that hold a lot of great information.  Information that was known to me and information that was new to me.  You all are very knowledgable, passionate, and humerous and I love reading them all.  With that, I would like to say a special thank you to a few of you.

For Kristine - Hunt Smart, Think Safety Kristine is everywhere I look on everything I read. On posts, on comments. She shows such a special interest in those that write about the outdoors. I am sure it is greatly appreciated by all. I know it is for me.

For Rex - Deer Camp Blog Rex was one of my first comments. From the looks of his blog you can tell he is a hard worker who seems to enjoy it with lots of family and friends. He has lots of stories going on all the time and writes and welcomes a lot of the new bloggers.  Thanks Rex.

Othmar - Outdoors With Othmar Vohringer Othmar truly is someone to admire in the outdoor’s world.  He has such great writings that reflect his beliefs, knowledge and passion for hunting and what it means to be a true honorable hunter.  When reading Othmar’s blogs, you truly come away with that same feeling that he so expresses. 

Thanks to Kristine, Rex and Othmar who are all great contributor’s to our outdoor blogs. 

There are a lot of others who are very deserving of recognition. Each month I plan to post a special thank you to those I’ve met and how they have affected my readings, writings and beliefs.

Seeing that it is still early in the season for some who have not yet taken a deer, I thought I would add some tips to cooking venison.

• Your wild game needs to be quickly field dressed and cooled to keep the meat safe.
• Try to trim all the fat prior to cooking.  Fat will contribute to the gamey flavor.
• To make venison moist and tender, marinate using one of your favorite flavors prior to cooking.
• Venison recipes should include another form of fat.  Such as butter, oil or bacon.  This will enhance the flavor.  Let’s say you are cooking in a crockpot or slow cooker, you could add a layer of bacon strips on top. 
• You shouldn’t salt your venison prior to cooking because it inhibits browning and removes juices.
• Be sure not to overcook the meat.   Overcooking will dry out lean meats.
• If you love using your crockpot, venison is great when slow cooked.  Make sure to turn the heat to high for 1 hour prior to cooking, then set to low for the remainder.  This will keep the meat safe from bacteria.
• It is recommended that you should freeze venison jerkey for 30 days to prevent parasites in the meat.  Freezing will kill any present parasites. 

You have a great tip?  Leave us a comment! 

Enjoy your venison!