Opening Day Seasoning

Made for the first morning of season — and every meal after.

Opening Day Seasoning is our bold, savory Virginia-made blend inspired by the wild juniper berries that grow across our family farm. It was created for venison and wild game, but it has quickly become the bottle we reach for on beef, chicken, pork, potatoes, roasted vegetables, and everyday cooking.

Choose Your Pack

• 1 Bottle — $14.99
  Perfect for trying Opening Day for the first time.
• 2 Bottle Bundle — $27.99
  Save $1.99 compared with buying two singles.
• MOST POPULAR - Camp Bundle — 3 Bottles + Free Shipping — $42.99
  Keep one at home, one at camp, and one ready for the next cookout.
• Stock-Up Bundle — 5 Bottles + Free Shipping — $67.99
  Our best option for keeping the pantry, hunting camp, and grill stocked.

Why We Made It

• Crafted for venison, wild game, beef, chicken, pork & vegetables
• Small-batch
• Non-GMO and filler-free
• Bold savory flavor with natural wild juniper notes
• Family-owned by The Farmhouse Kitchen

Net Weight: 5 oz (142 g) per bottle

Great on: Venison steaks, burgers, roasts, backstrap, beef, chicken, fish, turkey, pork, potatoes, eggs, vegetables, and more.

From our farm to your table. Opening Day was created to bring the flavor of hunting season, camp meals, and home cooking into one bottle you can use all year long.

Venison Prep — Common Questions

We hear from a lot of hunters who want to know how Opening Day fits into their venison prep routine. Here are answers to the questions we get most.

Do I need to soak my venison before using Opening Day Seasoning?
Soaking is a personal preference, not a requirement. Many hunters use a buttermilk, milk, or salt-water soak to mellow the flavor of venison before cooking. If you choose to soak, do so before seasoning. Once the meat is drained and patted dry, that's when Opening Day goes on. Personally, we don't soak. 

When exactly should I apply Opening Day?
Apply Opening Day after the meat is fully thawed, drained, and patted dry — whether or not you used a soak. Season generously and let it rest for at least 15–30 minutes before cooking, or season the night before and refrigerate uncovered for deeper flavor.

How much should I use?
Season to taste. A good starting point is about 1/2 tablespoon per pound of meat. Adjust up or down based on your preference — Opening Day is buildable. When using in larger dishes like chili or a roast, we usually go for 1-2 tablespoons. 

Does Opening Day work on already-soaked venison?
Yes. Just make sure the meat is well-drained and dry before applying.

What about food safety during soaking or thawing?
Always thaw and soak venison safely under refrigeration. For current guidance on safe meat handling temperatures and times, visit USDA Food Safety and Inspection Service (FSIS).