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Russ Dahlgren

For deer hunters and their families

Respect the hunt.
Take care of the meat.

A practical guide to the decisions that carry a deer from the woods, through processing and storage, to the family table.

See the book →Explore the chapters ↓

A proposed guide · Designed to be read at your own pace

PROPOSED COVER · BOOK PREVIEW

12 proposed chapters
From beginning to end
Plain language
Practical topics to revisit
Preview
Purchases not available

01 / FROM THE VIDEO

A story worth following through.

Harold Voss brought 22 packages of venison into my shop because his family would not eat it. Over the next two seasons, we worked through what happened between the shot and Alma’s stove—and what could be done differently.

The narrator and story are fictional.

02 / THE PROPOSED CHAPTERS

What’s inside the plan.

A Deer Hunter’s Guide to the Hunt, Field Care, Processing, and Good Venison

  1. 01Before the Season
    Plan the hunt, the trip home, and the cold storage you will need.
  2. 02The Hunt and Its Responsibilities
    Prepare for a lawful, thoughtful hunt and a safe return.
  3. 03After the Shot
    Consider recovery, identification, and local reporting requirements.
  4. 04First Care in the Field
    Plan for clean field care and prompt cooling.
  5. 05The Ride Home
    Keep the deer clean and cool on the way out of the field.
  6. 06Hanging and Temperature
    Understand why temperature control matters when holding or aging meat.
  7. 07Know Your Deer
    Learn about CWD, local testing guidance, and decisions before processing.
  8. 08The Processor Conversation
    Ask about handling, labeling, and whether batches are mixed.
  9. 09From Carcass to Cuts
    Get acquainted with butchering, cuts, trimming, and clean work surfaces.
  10. 10Lead and the Meat
    Consider lead fragments and current public-health guidance, especially for vulnerable family members.
  11. 11Wrap, Label, and Freeze
    Organize packages and follow current storage guidance.
  12. 12At Alma’s Table
    Match cuts to cooking methods and use a food thermometer.

03 / THE NARRATOR

Meet Russ Dahlgren.

I’m Russ Dahlgren. I owned a gun shop in central Wisconsin for 41 years and watched a lot of deer come in on tailgates. I’ve hunted whitetail for 64 seasons, and I’ve learned that the care after the hunt matters to the folks waiting at home.

Russ Dahlgren is a fictional author persona, and the story is fictional.

THE BOOK PREVIEW

From the Tailgate to the Table

A Deer Hunter’s Guide to the Hunt, Field Care, Processing, and Good Venison

The book has not been written yet. This page presents the proposed concept; purchases are not available.

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04 / A STRAIGHT ANSWER

Can I buy it now?

No. This is a preview of a planned book, and there is no checkout.

Follow your state’s hunting regulations. Consult current food-safety guidance from the USDA and CDC.

Purchases are not available.

This is a preview. The book has not been written and checkout is not connected.