Learn how to cure and smoke a venison roast and enjoy the best pastrami sandwich you’ve ever had
Author: Jack Hennessy
Tired of burgers and meatloaf? Let how to make venison sausage with the rest of your ground deer meat
ack Hennessy is a contributing writer for Field & Stream, covering hunting, fishing, and wild game. His work has appeared with Project Upland, Petersen’s Hunting, Wildfowl Magazine, Gun Dog Magazine, among many others. Highlights Education Hennessy graduated from Marquette University with a bachelor’s degree in English: Writing Intensive; then later graduated from Eastern Washington with a Masters of Fine Arts: Creative Writing—Fiction Experience Hennessy started part-time as an editor and writer for The Spokesman-Review, then transitioned into freelance for a couple years before accepting a full-time position with Idea Ranch, where he now works as a PR rep, social-media marketing expert, and content creator. He continues to writer freelance with a focus on wild-game cooking. Fun Fact Despite having dined in many high-end restaurants and written gourmet recipes, Jack’s favorite restaurant remains Buffalo Wild Wings (where the beer is always cold and chicken wings deliciously spicy). Notable Work
Weekly recaps of the latest outdoor news, hunting and fishing tips - plus exclusive offers, giveaways and more!
Articles may contain affiliate links that enable us to share in the revenue of any purchases made.
Registration on or use of this site constitutes acceptance of our Terms of Service.
© 2026 Field & Stream All rights reserved.