Hunting season brings a lot of venison and elk through our Gardnerville shop—sometimes whole, sometimes in a cooler in the back of a pickup. Wild game is leaner than farm-raised beef, so it needs a lighter hand on the heat and often a little added fat or moisture.

Handling Game at Home

Trim silver skin and any heavy sinew before you cook. Marinate lean cuts or wrap them in bacon to keep them from drying out. Shoulder and neck meat are perfect for slow braising; backstrap and tenderloin are best cooked quickly to medium-rare.

We offer grinding, sausage making, and basic processing for hunters who want help turning a harvest into freezer-ready portions. Bring your tagged meat in clean and cold, and talk to Cody or Lupe about how your family actually eats—we will suggest cuts and preparations that work in a real kitchen, not just on paper.