easy to get to just off of I-94 and Weaver Lake Rd. in Maple Grove, MN.
Go East on Weaver Lake Rd. take a right at the first stop light (83rd
Way). Take a left at the stop sign to come to our back door for drop
off. Right across from J. Cousineaus
We open every day at 7:00 a.m. and have extended hours during hunting season.
Call with any questions 763-416-1901
Don't know what to do with your goose or duck???
Let us make you
You'll be pleasantly surprised!
All sausage batches are based on a minimum of 10 lbs of venison/wild game. (If a batch is less than 10 lbs, you can always purchase lean beef or pork to make weight).All pricing includes, our adding, 20% of our fresh beef trim to burger and summer sausage and 20% of our fresh pork trim to all remaining varieties. Upon your request these percentages and products can be more customized. Please indicate this at drop off.
Possession & Registration: Tags are required with all big game.
Listed below are only a few of the many sausage and processing that we offer. We list a few of the more popular varieties that are loved by everyone. If there is a particular type of sausage you have grown accustomed to each year, please ask and we will do our best to accommodate your processing needs. We do our best to get your completed order back to you in a timely fashion. With some of the more unique sausage requests, we will simply freeze your sausage trim labeled with your given invoice number, only to retrieve it at the earliest possible time to make it special for you.
Jerky.....(finished weight) $7.99/lb
· Regular Spice
· Roasted Garlic
· Barbeque spice
Wild Game Processing
Skin on Deer
all others not listed ..$ .90/lb.
Whole Carcass price includes: skinning, cutting (completely Boneless), freezer wrapping, freezing, and bone disposal. Vacuum sealing is available for an additional fee.
Something new this year, is the option of Venison Donation to your local food
shelf. It is no cost to you. We will take care of all the
details. For more details you can check out the
Check out the: Page of Fame
just a part of our deer season family that lends a hand during the busy season
We reserve the right to refuse any spoiled or tainted wild game. We suggest cooking all products to at least 160 degrees. The state has the right to dictate any changes regarding the processing of deer.