Monthly Archives: September 2013

Venison Prosciutto and the perils of charcuterie mistakes

Posted on September 24, 2013 by Go Carnivore

This was our first attempt at doing a venison prosciutto. Recent Charcuterie successes (such as Venison Salami and Pepperoni) had our confidence ripe for a larger undertaking. With deer hunting season knocking at the door, all attempts are made to … Continue reading →

Posted in Butchering, Charcuterie, Cooking, Deer, Health, Meat 101, News, Paleo, Recipes, Uncategorized | Tagged brian polcyn, charcuterie, color, cure, cure #1, Deer, Deer Hunting, Fat, freezer, green, Hunt, Michael Ruhlman, oxidize, pepperoni, prosciutto, Salami, salt, sea salt, season, tennessee, Venison, Whitetail, Wild Game | 9 Comments

From the Wild

Posted on September 19, 2013 by Go Carnivore

Jesse Griffiths contains multitudes. Author of Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish. Finalist for a James Beard Award. Founder of the Dai Due Supper Club. Amazing cook. Hunter. Cool beard. Locavore. And you know … Continue reading →

Posted in Butchering, Cooking, Hunting, Meat 101, News, Uncategorized | Tagged #chef, #game, Butcher, cooking, feral, food, from, hog, Hunting, jesse griffiths, local food, locavore, Pig, Pork, Texas, the, wild | Leave a comment

Dario Cecchini: “Carne e Spirito”

Posted on September 17, 2013 by Go Carnivore

Descended from a long-line of Italian butchers, Dario Cecchini runs a butchery, Antica Macelleria Cecchini, alongside three restaurants all in the small town of Panzano, Chianti. In this presentation from MAD3, Cecchini guts a pig and discusses the importance of … Continue reading →

Posted in Butchering, Health, Meat 101, News, Offal | Tagged Butcher, cooking, Dario Cecchini, eat, entrails, Go Carnivore, gut, hog, how to, italian, Italy, Mad, meat, nose to tail, Offal, Pig, Pork, recipe | Leave a comment

Dove Huntin’, Dove Pluckin’

Posted on September 16, 2013 by Go Carnivore

Plucking dove and game birds is a relatively simple process that achieves far superior results with regards to table fare. When you enjoy those tiny wings and legs and get the full flavor of a game bird unmasked by bacon, … Continue reading →

Posted in Butchering, Cooking, Health, Hunting, small game | Tagged bacon, Butcher, cook, dove, eat, field, game bird, grill, Hunting, legs, migratory birds, pluck, popper, recipe, shotgun, small game, sunflower, tgi fridays, USDA, wings, wrapped | 1 Comment

Cochon Heritage BBQ – Memphis TN

Posted on September 10, 2013 by Go Carnivore

When Go Carnivore asked Tish Sullins and I to guest-blog and attend one of the most beloved event competitions that may ever happen in a Memphis foodies life, we felt like we had won some sort of pork lottery. The Cochon … Continue reading →

Posted in Barbeque, Butchering, Charcuterie, Competitive Eating, Cooking, Meat 101, Meat Industry, News, Paleo, Recipes, Uncategorized | Tagged 555, Alma Cocina, Beale, berkshire, Bourbon, Central BBQ, Charleston, Cochon, cooking, Eagle Rare, food, Go Carnivore, Husk, Interim, Libertine Eatery, meat, Memphis, nashville, Newman, Pork, rick farmer, Southward, st jude, St Louis, Tap Gastropub, The Cove | Leave a comment

Squirrel Butchering

Posted on September 9, 2013 by Go Carnivore

How you butcher your squirrels up can depend greatly on how you intend to cook them. For stews, you may often be able to cook the squirrels whole. However, if you need to cut them up a bit in order … Continue reading →

Posted in Butchering, Meat 101, small game, Squirrel | Tagged braise, Butcher, Butchering, cooking, cut up, fry, grill, how to, Hunting, instruction, Knife, slow cook, small game, Squirrel, stew, Wild Game | Leave a comment

Smoked Venison Salami

Posted on September 9, 2013 by Go Carnivore

Working from Michael Ruhlman and Brian Polcyn’s new Charcuterie book Salumi, we made two different efforts at the Smoked Venison Salami recipe, both of which came out excellent. The venison salami recipe is different from traditional salami recipes in 2 … Continue reading →

Posted in Books, Charcuterie, Cooking, Deer, Meat 101, Recipes | Tagged beef, casing, charcuterie, cooking, Deer, grinder, Hunt, Hunter, Hunting, italian, Michael Ruhlman, polcyn, Salami, salumi, sausage, season, smoke, smoker, stuffer, Venison, Wild Game | 6 Comments