You need half a black bear liver, one red onion, bear oil, and lemon and herb seasoning is great Cast iron pan, put it on the stove and heat it at medium high Add enough oil to coat the bottom Put in chopped up liver Stir it up and cover Slice 1 red onion real thin Once all liver is browned on all sides, add the onion and stir, re cover After five minutes when the onion is starting to look soft, season with your preferred seasoning and re cover. Check temp vigilantly and thoroughly. DO NOT UNDERCOOK YOUR BEAR MEAT. When your done it should look like a mess. Serves 1 hungry me

Going to cut pheasant into 2 halves and spine removed. Marinade the halves 4 hours before indirect grilling Marinade Balsamic vinegar Brown sugar Low sodium soy sauce Worcestershire Olive oil Onion powder Garlic powder Black pepper Rosemary Get your grill to 375-400 degrees Your going to indirect grill on upper shelf starting skin side down till has a nice golden brown. Then flip over and let finish till internal temp of 160 degrees. Then let sit 5 min. Why sitting I put lemon oregano compound butter on skin side and melt and coat. Compound Butter 1 lb unsalted butter (room temp) 1 tsp fresh garlic 1.5 taps dried oregano 2 lemons juice squeeze by hand Blend with mixer so whipped and blended Then place in wax paper and roll into log and put in fridge so can use as want and cut the amount want. Goes well with risotto and fresh vegetable. Enjoy

I have been processing and preparing my own game recipes now for my entire life. As a youth I was my fathers retriever when the dog wasn’t out with us and also his game handler; naturally in turn I became interested in preparing game as well after dressing them. This week’s recipe is a family favorite and one that has sparked several arguments over the past burger in our household with our kids! Canuck Venison Smash Burgers: ​ As a devout believer in the entire process of hunting, I have always butchered my own game, no matter deer, bear or moose for that matter including turkeys and small game of all types, fowl and Galliformes such as grouse and pheasants. When we process a deer, I like to bone out the entire animal as I go after the primary cuts of course. I tend to do around 3-4 roasts, stew cuts and mini chops as well. The boned-out meat in excess is put into a large bowl while the rest of the animal is being processed. At the end of this effort is a large bowl of scraps and smaller boned out pieces. Not only does this reduce wasted game but also adds to the process of appreciation and effort knowing you’ve used everything you can from the animal. ​ I like to add the animal’s own fat to this mix and not pork or beef fats, I find deer tastes just fine on its own if it is handled well from the field to the plate. This will all get rinsed well several times; dried with cheesecloth swaths and then ground in the processor for burger. I like to add some Worcestershire sauce and olive oil to the meat at this point if I am going to freeze it. This helps not only in freezer burn prevention but also in having ready to go useable seasoned burger in a pinch once it defrosts. What you will need: ​ 3-4 lbs of ground venison Sourdough buns 1 Spanish onion finely chopped. 1 Tablespoon of Olive oil 1 Tablespoon of Worcestershire sauce 2 Tablespoons of Maple syrup (dark if you can find it) 1 Tablespoon of paprika Black pepper grinder Skillet Heat the skillet and sear the onions in olive oil until they soften - this will take a minute, drop the onion

First try at making it pretty happy with it but I’ll not make it as spicy the next time,the corn bread was perfect

Coffee rub Coffee 1/2 cup Black pepper 1 tbsp Paprika 1 tbsp Brown sugar 3/4 cup Kosher salt 1 tbsp Onion powder 1 tsp Garlic powder 1 tsp Cayenne if want heat Mix all ingredients in bowl till well blended. I prefer an espresso ground coffee as finer grind Back straps Cleaned dried 1.5-2 lbs Light coat yellow mustard I prefer brown Wrap in two strips bacon Coat in your coffee crust Smoke at 225 for roughly 1.5 or to temp of 120 Smoke with hickory, apple or mesquite When at 120 you want to take out and have a hot skillet for a reverse sear to give you better crust and bark Let sit 5 min before slice Enjoy