Monthly Archives: December 2013

Roast Saddle of Venison

The saddle roast is a cut of historical renown.  In the PBS series Downton Abbey, when Lord Grantham’s meddling sister writes him a letter, his wife Cora, The Countess of Grantham, scoffs that she is probably just looking for a … Continue reading

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Guest Post: The Four Hour Hunter

The Four Hour Hunter Make hunting fit for food and family. This year my hunting has come full circle. I started off hunting squirrels at eight then deer at ten with a very simple goal: to hunt and kill. Kill … Continue reading

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Damn you emigration! – Venison Shank Casserole

Originally posted on One Man's Meat:
I blame the lingering recession / bank crisis / political ineptitude (pick whichever one you fancy) here in Ireland for young families following so many from previous generations and emigrating. Back then, it…

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Venison Leg Takedown

There are numerous ways to butcher a deer. As we are big proponents of cooking roasts and stews using whole muscle cuts, here is our suggested method for breaking down a venison hindquarter for such purposes. To the surprise of … Continue reading

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Rendered Venison Fat (Lard)

Venison fat, like the fat of most wild game, has a bad reputation. Depending on the diet of an animal, fat will have a wide variety of tastes. For example, Mule Deer in Western states who have been eating predominately … Continue reading

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Venison Meatball Recipe

We get constant requests for venison meatball recipes. The best meatball recipes follow the most traditional Italian recipes substituting venison mixed with 20% ground pork. Below is an adaptation of a Mario Batali recipe: 3 cups day-old bread, cut into … Continue reading

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5 Brain Nutrients Found Only in Meat, Fish and Eggs (NOT Plants)

Kris Gunnars over at Authority Nutrition has a excellent piece on on brain benefiting nutrients found exclusively in Meat, Fish and Eggs. -Go Carnivore!  

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