In this hustle and bustle world of genetically modified food, I feel the need to harvest my own. Even if we weren’t being exposed to Frankenstein level fruits, vegetables and meat; I would hunt and forage for food anyhow. With a baby on the way and mom having complications, the deer I harvest have become more valuable than ever.

It worries me as to what we are being given for food these days. Most of it is a hodgepodge of genetically modified organisms soaked in chemicals and preservatives. This is a far cry from what we were eating not even 50 years ago. Food as we know it is changing into something we may need to avoid rather than seek out. For this reason hunting, foraging, gardening, farming and fishing have become my major source of protein and vegetables. Hunting, gathering and fishing is in my blood and is something I intend on doing for the rest of my life. There is no more pure form of sustenance than that created by nature itself and we only attempt to emulate the process, which causes what you have grown to be devoid of many essential vitamins and minerals. For this reason gardening is only used to supplement what cannot be gathered in the off season.

I don’t think I will ever be called a sport hunter. Although I enjoy harvesting the big old buck as much as the next guy, I’m more interested in bringing home a mature but more tender deer for the freezer. Don’t get me wrong I eat every deer I harvest; the problem is the tough old buck will end up 90% burger. I would rather harvest a two year old buck for meat and would choose a mature doe of almost any age over him. You will get a wide variety of cuts from a younger buck or doe unlike an old buck. Bucks that are older tend to have a strong gamey flavor, while younger bucks and does tend to be milder.

Either way how you cook your deer meat is super important. For grilling I recommend slow and low cooking, while continuing to dip in marinade to prevent it from drying out. Most people over cook and under season their deer steak. For best results and safety I recommend cooking to medium rare. This will ensure any unwanted things in the meat are rendered safe and will also leave you with a nice tender cut. I gave a bit of venison to Ashley, The Editor of The Evening Sun, and her husband Scott Babbitt to try out. I gave him the same cooking instructions and he said it was the best steak he had ever had. He said Ashley thought she didn’t like venison until this meal. Likely she had eaten an improperly seasoned and cooked cut, which will turn away even the least picky of people.