It’s 9:30 a.m. and the parking lot at Peach Orchard Deer Processing is humming, a constant flow of pick-up trucks coming and going. Hunters of all ages are coming to the facility, just under an hour’s ...

With the firearms season for deer opening Saturday in the Southern Zone, hunters are casting a wary eye at the predicted warm weather. The forecast promises temperatures in the high 40s and low 50s, ...

Venison ribs get a bad rap. Most of the time they’re left on the deer to age for a week where they inevitably shrivel up into nothing. Or, they are immediately deboned and thrown in the grind pile.

The last time Neil’s Quality Meats didn’t make venison sausage for customers who brought in boneless trim, owner Bob Bursheim was 7 years old. That was 50 years ago, says Bursheim, who operates the ...

The good flavors of venison can be spoiled long before deterioration begins in a deer carcass. This and some handy cooking tips and demos were shared during two seminars on deer processing held at the ...

AKRON, N.Y. (WKBW) — One of the most challenging parts of hunting is getting the deer processed. Not only can it be messy to transport, but it can often take a lot of time. "When I was younger, I had ...

It's been 48 years since Kip Padgelek and his dad launched their custom deer processing business. After a career revolving around all things meat, including an education at the Culinary Institute of ...

GOOD THUNDER — It may only be summer, but dedicated hunters would tell you that it’s never too early to start thinking about deer season. Those crisp mornings spent patiently waiting in a tree stand ...