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Carhartt Hunting

The Carhartt Man will not just outwork them all. He will outlive them all. From camping to fishing to hunting the Carhartt man can tackle every rugged corner of the great outdoors. This is the story of why he hunts in Carhartt. And yes, he has a wife and maybe even a daughter that also like to wear Carhartt hunting gear while playing with Mother Nature.

Deer Camp Recipes

1. Spice Roasted Venison Loin
2. Gnocchi with Buck Sausage and Fresh Spinach
3. Bacon Wrapped BBQ Backstraps

Bacon Wrapped BBQ Backstraps

By Carhartt Employee Brian Spiro

  • 1 venison backstrap
  • Apple cider
  • Sweet BBQ sauce
  • 1 package bacon
  • Toothpicks


Drop backstraps into a large re-sealable plastic bag filled with apple cider and refrigerate overnight. The next day, dump the apple cider and fill the bag with your choice of BBQ sauce and let marinate overnight in refrigerator. Cut the backstraps into small pieces a couple inches wide and a few inches long. Wrap a piece of bacon around each piece and secure with a toothpick. Cook on high heat for 2-3 minutes on each side.

Gnocchi with Buck Sausage and Fresh Spinach

By Carhartt Employee Harry McPherson

This is a man recipe and not super precise except for the great flavor. If you have not cooked with gnocchi before, be ready for a treat, it takes just minutes.

I make this when time is tight, but it is excellent if it is Ground Hog's Day and you want to celebrate anything that ends winter. It is fast and easy. Feeds 4, go rugged if you are a hungry one.


  • One pound of deer sausage...especially from the buck you got in the fall on that tracking morning with your brother Scott helping out
  • About 16 ounces of local fresh spinach. It is soooo good. It cooks down so use more if you want
  • Half a large red onion diced in biggish chunks...go'll be happier
  • 3 garlic cloves minced...local again
  • Half cup of shaved parmesan cheese
  • Fresh pepper
  • Tablespoon of oil, I use canola or canola with an extra splash of olive oil
  • One pound gnocchi...use plain potato gnocchi for the first try


Get a good sized pot of water boiling with a dash of salt added. When it is boiling, back off the heat a touch and wait until you have completed the sausage prep. Just when you complete the sausage portion, turn up the water again and add the gnocchi. Follow directions on the package, but in essence, when the water is boiling, drop in the gnocchi. Watch for it to begin floating to the surface after 3 minutes or so. When it does, it is done. Drain and add to the sausage mix.


In a good heavy duty pot, like a good soup pot, brown onion and deer sausage over medium heat... you be the judge of using spice or not. Keep busting up the sausage with a spatula or other tool so it breaks into smaller pieces.

When it is browned well, add the garlic and swish it around for about a minute until fragrant and sizzling good.

When the garlic has sizzled, toss in the spinach and stir quickly while it reduces like the Wicked Witch in The Wizard of Oz.

Add the drained gnocchi and toss gently, add the shaved parm, crack some pepper into it, and stir to mix, gently.

Serve with nice cold Carhartt Woodsman or a sturdy Cab or Pinot and some diced tomatoes tossed with some of that extra fresh raw spinach and a touch of olive oil. Add a few slices of Macintosh apple on the side, too, for elegance and to celebrate the best damn apple ever grown and the apple orchard where you got most of your deer for the past 20 years.

Spice Roasted Venison Loin

By Chef Brandon Johns

  • 1 venison loin, about 2 pounds and trimmed of all fat and sinew
  • 1 tablespoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons ancho chili powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • 1 tablespoon olive oil
  • 2 tablespoons butter


Preheat oven to 250°F. Pat venison dry with paper towels. Combine salt, pepper, ancho chili, coriander, and allspice in small bowl. Rub evenly over meat. Place venison in a heavy bottom skillet and roast venison until center registers 120°F on an instant read thermometer. Remove from oven and set venison aside.

Place skillet on a high burner and heat until smoking. Add venison and butter back to the skillet and cook, turning until all sides are evenly browned, basting with the melted butter. Place venison on a rack, tent with foil, and allow to rest 10 minutes. Slice and serve.

This recipe pairs great with roasted fall squash and wilted kale. Serve with a pinot noir or perhaps a pumpkin ale.

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