About this episode

The episode revisits a conversation with deer processor Al Gambardella about the fundamentals of processing venison and the changes in hunting since 2013.

What makes great venison? Is it the shot? The equipment? The grinder? The seasoning? Or does it start long before any of those things? In this Big Buck Registry Revival Episode, we're revisiting one of our most practical and enduring conversations from the archives. Originally recorded in 2013, this episode features deer processor Al Gambardella, who spent years behind the cutting table helping hunters turn harvested whitetails into high-quality table fare. A lot has changed in the hunting world since this conversation first aired. Hunters today have access to better equipment, more information, and countless resources focused on field-to-table hunting. We also face new challenges, including Chronic Wasting Disease (CWD), evolving regulations, testing programs, and changing recommendations surrounding deer handling and processing. Yet as we listened back through this episode, one thing became clear: The fundamentals haven't changed. Proper field care, rapid cooling, cleanliness, attention to detail, and respect for the animal remain the foundation of quality venison. In this conversation, Al shares practical advice on: • Field dressing and initial meat care • Cooling and aging…

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