FROM THE BUTCHER BLOCK TO YOUR BOOKSHELF
Built from decades of hands-on experience in professional meat cutting, wild game processing, and sausage making, these books are written for hunters, home processors, and anyone who wants to get more from their wild game.
Whether you want to understand what happens to a deer after the harvest, improve the quality of your venison, master sausage making, or discover new recipes, each book combines practical knowledge with real-world experience.
THE SCIENCE BEHIND DEER PROCESSING
There is more to processing a deer than simply getting the meat into the freezer.
The Science Behind Deer Processing explores the biology and science that begin the moment a deer is harvested. Learn how temperature, airflow, rigor mortis, bacteria, moisture, enzymes, stress, handling, and other factors can directly affect the quality of your venison.
Designed to help hunters understand why proper processing matters—not just how to do it.
MEAT FIRST: The Science Behind Deer Processing – The Game Boy Store
Better knowledge. Better processing. Better venison.
SAUSAGE RECIPE BOOKS
Great sausage starts with the right ingredients, the right ratios, and a recipe you can trust.
My sausage recipe books bring together recipes developed from years of professional meat cutting and sausage making. From traditional favorites to bold wild-game combinations, the recipes are designed for hunters, home processors, and sausage makers who want consistent, flavorful results.
Whether you're making breakfast sausage, bratwurst, smoked sausage, summer sausage, or something completely different, there's always another batch worth making.
Grind it. Season it. Stuff it. Enjoy it.
The Wild Link Workshop: Sausage Recipes – Volume 1 – The Game Boy Store
WILD AROUND THE WORLD (COMMING SOON)
GLOBAL VENISON RECIPES FOR BOLD FLAVOR & BIG ADVENTURE
Take your venison beyond the traditional recipes.
Wild Around the World brings international flavors to wild game, combining venison with seasonings, ingredients, and culinary traditions inspired by cuisines from around the world.
From Latin America and Europe to Asia, Africa, and beyond, these recipes offer a new way to turn your harvest into something completely different.
One harvest. A world of possibilities.
WRITTEN FROM EXPERIENCE
These aren't recipes and techniques assembled from behind a desk.
They come from decades spent cutting meat, processing wild game, grinding, seasoning, and stuffing sausage. Since beginning my career as a butcher in 1997, I've personally processed thousands of wild-game animals and stuffed tens of thousands of pounds of sausage.
These books were created to pass that knowledge along.
Learn the process. Make better meat. Enjoy the harvest.
SHOP ALL BOOKS
The Wild Link Workshop: Sausage Recipes – Volume 1 – The Game Boy Store
MEAT FIRST: The Science Behind Deer Processing – The Game Boy Store
From field to freezer—and everything in between.