Backstraps get all the attention.

And for good reason—they’re tender, easy to cook, and incredibly flavorful.

But if that’s all you’re using, you’re missing out.

Every part of the animal has value.

When it comes to wild game, patience pays off.

Unlike store-bought meat, wild game comes from animals that live active lives. That means leaner muscle and, often, tougher cuts.

But that’s not a drawback—it’s an opportunity.

If you’ve ever had dry venison, you’re not alone.

It’s one of the most common complaints—and almost always comes down to one thing:

Venison is lean.

There’s something different about wild game.

It’s not just the flavor—it’s the story behind it.

When it comes to cooking wild game, your ingredients matter just as much as your technique.

And one of the most underrated “pieces of gear” in any outdoor kitchen?

Your grill.

Last season, I shot a deer and fully intended to get the euro mount done right away… but like most things during hunting season, life got busy, and it just didn’t happen. Instead of stressing over it, I decided to go the old-fashioned, practically free route and let nature do most of the work. I only took off the easy parts of the hide, then used metal zip-ties to attach the whole head underneath a trailer. It was shaded enough that the antlers wouldn’t get sun bleached, but still open so bugs, critters, and natural decay could do their thing.

There’s a shift that happens when you start seeing wild game differently.

It’s no longer just about the hunt.
It’s about the full experience.