I am the Deerslayer’s Wife. I did not start out as the Deerslayer’s Wife. I started out as a second-grade teacher who loved shopping and cities and wine. Then I married a man who kept carrying carcasses home and filling the freezer with them. I did not know what they were or what to do with them, and frankly, they freaked me out. But he kept bringing home more and more in various shapes and sizes. I reeled at the thought. Staggered. Guh.

I grew up in a household where meat was shaped like patties, fish was square (or stick-shaped), and everything was accompanied by pasta. In the years since, I have learned to appreciate the ways of the game hunter. Many years of research have provided me with countless reasons to prefer wild game over more processed meats. While you may never hear me refer to it again, it fits quite nicely into the concept of a green lifestyle. From this point on, however, the word “green” will refer to a color. I like lime green and chartreuse particularly.

I know that I am not the only deerslayer’s wife out there. There are countless numbers of us (many of whom started out as something very different), and I would like for all of us to embrace the benefits of our families’ hunting lives. I have adapted numerous recipes, invented a few more, found out many things about how to cook various types of wild game, will try to explain the healthy benefits, and hopefully provide a mindset that will enable every deerslayer’s wife to come to terms with the occasional need to grab her boots and jeans, hop in a pickup truck, and spend a few days in the freezing cold with your nearest and dearest, a rifle and a blazing campfire. (Don’t forget the marshmallows and hot coffee. And perhaps some wine.)

18 Comments on “About

    • Do you have kids? Just asking! I’ve never tried any rabbit recipes, though I’ve been eager to. Jamie Oliver has a couple of recipes in one of his cookbooks and on his website, I believe. That’s where I’d start if I had any rabbit. But on Easter? I don’t know. Good luck and let me know what works for you.

  1. I eat game meat from time to time, mostly in restaurants. You must be having a whale of time cooking all that bagged meat. I should seriously learn more about game cooking. Thanks for this little story, it’s amusing and fresh. Best wishes on your deer cooking adventures! Thanks for liking my posts and thanks for leaving me two happy notes. Enjoy the rest of the week.

  2. cooking wild game? looks like i came to the right blog.

    my dear, i’m going to be throwing a lot of questions your direction in the coming months (if that is ok). i’ve been looking for somebody to bounce ideas and recipes off of, and it looks like i may have finally found the right person.

    keep up the awesome work, can’t wait for your next post.

    • Cooking with wild game is what the Deerslayer clan is all about! Soooooo good for you! I’ll do my best to answer your questions about the processing and preparation of the meat. I’m excited to hear your ideas and recipes. Welcome to the Clan!

  3. I’m so happy to have found your blog! I’m definitely going to need several hours to make my way through your blog to see all of the delicious recipes you’ve made! I can’t wait to try out some of them. I’m excited to see what you come up with and get inspiration from you!

    • I hope you love the recipes. Since I didin’t start out as a deerslayer, or even camper for that matter, I’ve really broadened my views on embracing the outdoor life, in general. I hope you can benefit from what I’ve learned over the years… and get a few chuckles as well.

  4. Pingback: Paying it forward … | Carnivore Confidential

    • Golly, I just got back from the annual camping trip in Wyoming to discover that I’d been paid a nice compliment, Many thanks. And congrats to you, my fine and knowledgeable friend.

  5. I make tamales but was given backstrap and tenderloin to make some for a friend I was looking for the best way to make them since I haven’t use this before. Can you help me with that or should I follow the recipe I found on your site cooking it in a pot with pork belly fat on stove I don’t have a deep cast iron pot though.

    • I’m so glad you decided to use my recipe! First of all, backstrap and tenderloin are the very best cuts of meat you can get. It’s a shame to waste them on tamales. Some of the more sinewy bits actually work very well since, when cooked down, produce meat that is a great consistency with a lovely gelatinous texture. However, if a friend gives you some meat and asks you to make tamales, go for it. You will need to add pork belly since the cuts you have are quite lean. Cut the meat into chunks. When I prepare a larger quantity of “cook-all-day” meat, I use a cheap speckle-ware roasting pan, lid on. Good luck. Let me know how it turns out!

  6. Howdy darling, I am writing about spouses who live the hunting lifestyle. Would I be able to quote you from your “about” section about how you grew up where food came in patties and problems were solved with pasta? That always makes me chuckle. Also, if you have any other thoughts you’d like to share about living the lifestyle you do with your husband and how that benefits your marriage please let me know! You can email me at kristinparma@yahoo.com if you prefer šŸ™‚

  7. Wow, what a compliment! I’m immensely flattered that you would consider my ramblings quotable. I feel like we must be kindred spirits, you and I. Of course you can share my wisdom. šŸ˜‰

  8. I have used several of your recipes. Great site you have here. Have you thought about doing a post on your must-have, go-to accessories? I’m researching what is needed. We have our first CWD animal now and to follow the Fish and Wildlife advice, it looks like home processing is going to be the way of the future. I just don’t see how processing plants and wash all their equipment between carcasses and wonder what they’d charge if they are forced to do it.

    • Dear RebnFlames, I’m glad you’re enjoying my ramblings. You’re absolutely right about the peace of mind that comes from processing our own meat. Just knowing that your meat is getting the TLC it deserves makes the extra work worthwhile. Also, you can package up your meat however you want and label it accordingly. You can’t get that from any meat processor.
      I’ll ponder on my must-have, go-to accessories. Many of my posts have sprinklings of things that I always use when preparing meat. If you have any specific questions, I’d be delighted to give it my best. Once again, thanks for checking out The Deerslayer’s Wife.

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One Man's Meat

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