Outdoor extras, including a venison meatballs recipe

Posted on: October 16, 2018 | Bob Frye | Comments

You want outdoor extras? We’ve got outdoor extras…

Gear of the week

Gear name: Neck gaiter

Company: Zan Headgear (https://www.everybodyshops.com/zan-headgear-neck-gaiter-microfleece-black.html)

Venison recipes are good.

Neck gaiter

Gear type: Winter weather clothing

Product description: Made with thick warm micro fleece, the Zan Headgear neck warmer is perfect for all kinds of winter activities. Just pull it on for motorcycling, skiing, snowshoeing, hiking, snowboarding, or any activity during the cold winter months. This perfect micro fleece can also be worn as a facemask.

Available options: One size fits most. They are 10 inches long by 10 inches wide

Suggested retail price: $9.99.

Notable: Made of black, 100 percent polyester micro fleece, this gaiter is essentially a tube of fabric. You pull it on and off over your head, using it to cover your nek and keep cold air from entering around your jacket collar. It can also be pulled up and worn over your mouth or face when breathing in really cold weather.

Tip of the week

If you plan to do any backpacking yet this fall or winter, or even sleeping out in a tent in any setting, getting a good night’s sleep is very important. And that often hinges on staying warm. One trick for doing that is to make yourself a hit water bottle heater. Fill any water bottles you have – with lids that can be locked tight – with hot water right before bed. Then stuff them down inside your sleeping bag.

Recipe of the week

Venison and blue cheese meatballs

Ingredients

5 pounds ground venison
¼ to ½ pound blue cheese
1 cup sour cream
2 cups bread crumbs
1-2 green onions, chopped fine

Directions

Here’s a simple yet tasty way to use some of your ground venison to make meatballs for use with spaghetti, in sandwiches or on their own.

Crumble the blue cheese. In a large mixing bowl, combine it with the onions, bread crumbs, sour cream and meat. Roll everything into balls and fry until cooked through.

These can be eaten right away or frozen for use at a later time.

 

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Bob Frye is the everybodyadventures.com editor. Reach him at 412-838-5148 or bfrye@535mediallc.com. See other stories, blogs, videos and more at everybodyadventures.com.

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Bob Frye is a storyteller with a passion for all things outdoors. He hunts, he fishes, he hikes, he camps, he paddles, backpacks and snowshoes depending on the season. If he’s not an expert at anything, it’s because he’s passionate to try a little bit of everything.