Fishing Articles & Pro Fishing Tips

Over the span of his professional fishing career, Author and Outdoor Educator Joel DeBoer has authored many, many top-notch articles on the "How To's" of becoming a better angler. On this page you will find just a sampling of some of his articles and tips - we hope you enjoy!

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Truly Savoring the Outdoors
Fishing Articles & Pro Fishing Tips >>

"Truly Savoring the Outdoors"

Jim Prichard

"Kill it and Grill It", "Whack 'em and Stack 'em", and on and on the bumper stickers go... it's good advice though!  I'm always amazed how many people I hear say they don't like wild game, be it fish, fowl, or furry friends.   I guess I shouldn't be amazed come to think of it because I have eaten game that I didn't care for either; however, it is always due to the fact that it wasn't cared for properly or it wasn't prepared properly.
 
Preparation is the first step to a delicious meal.  Clean and cool brother, clean and cool: clean it and cool it as quickly as possible.  Again, this goes for all wild game.  When it comes to fish, keep them alive as long as possible in clean cool water prior to cleaning.  With birds and mammals field dress them immediately; this will allow the majority of heat to escape from the animal.  In very hot weather with large animals, stuff the cavity with ice if need be.  I am not going to give a field dressing lecture but if you don't know how to do it and do it properly, learn!  If you don't want to purchase a video, there are plenty of free tutorials available on the web.
 
Now, there are always different opinions on aging game, especially venison.  I'll give you my opinion and take it for what it is worth - age it for as long as you can before processing; two weeks is perfect if you can do it.  Aging will allow the meat to start to break down somewhat making it more tender and giving it a distinct flavor.  The trick to this is keeping it at a constant temperature, like you would find at a meat processing plant.  If the temp is not constant you run the risk of the meat freezing or getting too warm and of course you don't want your meat spoiled, just aged.  If you process your own meat and do not have the means to age it, don't fret, all is not lost; again, I am giving you the best case scenario.  Clean and cool, can almost taste it now!
 
Learn to process your own game.  For one you will get more satisfaction out of the experience.  You will also save some money and be guaranteed that you are eating your own game.  I don't know about you but I would rather be in charge of quality control when it comes to the care of my game.  If you do not own a vacuum sealer I would highly recommend that you purchase one.  I am simply amazed how well this neat little system protects your precious protein.
 
Venison, duck and goose can all be cooked the same way and is very similar in texture, color and sometimes even flavor.  I either cook it so it is rare to medium rare or I cook the ever-lovin' heck out of it in a slow cooker.  Cooking your game well done will do no one any favors; the meat will get tough and take on a totally different taste.  Try it yourself and see what you think.  At most it should be pink and with wildfowl definitely more rare.  I generally breast my ducks out so that what I am left with are two delicious, boneless, skinless medallions that are truly gifts from the heavens.  Marinate these bad boys with some Lowry's Teriyaki, wrap them with a slice of smoky bacon and grill over high heat.  Literally a few minutes to a side is all that is required for cooking.  Serve with a cold, crisp white wine and you will never give away another duck that you harvested because it was "gamey". 

The same recipe is dynamite for venison loin as well.  Speaking of venison, take a chunk and cut about one inch thick medallions, always cutting the raw meat across the grain.  Dust these in flour and season with garlic, salt and pepper, fry it hot in a little oil - incredibly simple and absolutely delicious.  I truly believe that we need to honor and respect the creatures that give their lives for us as they are truly gifts from God.  Take the extra steps and you will be rewarded with not just the experience, but also with delicious meals that are more flavorful and nutritious than anything that you can purchase in a store.  Until next time friends…

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