At DSG Outerwear, we’re committed to sustainability and believe that ethical hunting includes making the most of each harvest. We’ve broken down useful tips for utilizing as much of the animal as possible.
As hunters, we honor the wild by using every part of the animal we harvest. Not only does this approach reduce waste, but it deepens our connection to the hunt, the land, and the food on our tables. At DSG Outerwear, we’re committed to sustainability and believe that ethical hunting includes making the most of each harvest. Below, we’ve broken down useful tips for utilizing as much of the animal as possible.
Big game animals like elk and deer provide a bounty of meat, but there’s so much more to use beyond the backstraps. Tenderloins, roasts, and even the often-overlooked shank meat can be transformed into delicious meals like osso buco or stews. The ribs, though less meaty, are excellent when slow-roasted or smoked. Neck meat is flavorful and perfect for grinding or braising.
Once the meat is processed, the bones can be roasted and simmered into rich bone broth, loaded with nutrients and flavor. Organs like the liver and heart are especially prized—liver can be turned into a silky pâté or pan-fried with onions, while the heart is lean, tender, and delicious when grilled or stuffed. More adventurous hunters can explore the use of kidneys or tongue with proper preparation.
Don’t toss the hide—it can be tanned and turned into rugs, blankets, or even custom leather pieces. And if you harvest antlers, consider using them for home décor, knife handles, or even chew toys for your pup. Nearly every part of the animal has a purpose if you’re willing to get creative.
Wild turkey is often prized for its white breast meat, but its dark meat, bones, and organs have a lot to offer as well. The thighs and legs, though tougher, are ideal for slow-cooking—think soups, pulled turkey tacos, or rich gravy bases. Once you’ve enjoyed the meat, the carcass can be boiled into a flavorful stock perfect for cozy fall soups.
The organs, including the heart, liver, and gizzard, are often forgotten but pack a punch in flavor. Fried or chopped into stuffing, they can elevate traditional recipes. Turkey feathers can be saved and repurposed for fly tying, décor, or crafts—especially the more colorful tail feathers.
Waterfowl are often hunted for their rich, flavorful breast meat, but don’t stop there. Legs and thighs are excellent when braised or confit-style, and the fat—especially from ducks—can be rendered and used for gourmet cooking. Duck fat roasted potatoes or eggs are next-level delicious.
Bones and carcasses should be reserved for stock. Waterfowl stock has a deeper, almost smoky quality that makes it ideal for stews and gravies. If you’re up for a project, down feathers can be cleaned and saved for pillows or even vests, though some hunters opt to send them to a processor for refinement.
Rabbits and squirrels may be small, but they offer surprising versatility. The whole animal can be cooked, with legs lending themselves to slow-cooking methods and loins to quicker sears or sautés. These meats are often tender and mild, perfect for stews, pot pies, or hearty ragù.
Their bones, while smaller, still work well in a delicate broth. Rabbit livers are a treat when pan-fried or added to gravies, and the heart and kidneys can also be cooked with care. Rabbits in particular have soft hides that can be tanned and used to line gloves or hats.
Bear hunting comes with its own considerations, especially when it comes to food safety. Bear meat must be cooked thoroughly to avoid trichinosis, but when done properly, it’s rich and delicious. Roasts, ground meat, and sausage are popular choices for preparation.
What truly sets bear apart is its fat. Bear lard, once rendered, has long been prized in the kitchen. It’s great for frying, baking, or even waterproofing leather. The hide, too, is valuable—once tanned, it becomes a striking rug or wall hanging with a connection to the wild that’s hard to beat.
Using every part of the animal isn’t just resourceful—it’s a way to deepen your respect for the hunt. When we carry that intention into the field, we become more connected to the land and more grateful for the food it provides. With a little planning and creativity, each harvest can provide meals, materials, and memories that last far beyond the season.
DSG Outerwear Tip: Keep game bags and a cooler on hand during your hunt so you can store and transport organs, odd cuts, and bones. Label everything clearly when freezing, and consider working with a local processor for help with rendering fat or tanning hides.
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