Congratulations, you got your deer, elk, antelope, moose or bighorn sheep. You stalked it through the trees or sagebrush and had a clean shot. You field dressed it and hefted it into the back of your ...

Processing wild game is more than just a way of making a living for Michael Campbell, owner of the Pepper Tree Sausage House in Albany. It is, he says, an art that is dying out as skilled meat cutters ...

We love deer and elk steaks, but you can only get so many off an animal. That means lots of wild game meat is ground into burger, but there are other options that make tasty meals and snacks. Many ...

Paul L. Carnes skins a deer at his Sapulpa meat processing shop. Carnes estimated he processes as many as 600 deer every year, the bulk of which come in on the week of Thanksgiving. A 100-pound deer ...