Monthly Archives: March 2014
Blood Sausage
Blood sausage has been on our bucket list for some time, however, we were under the impression that it was very difficult to locate a commercial source of blood. The option of using deer blood has been tossed around the … Continue reading
Posted in Butchering, Cast Iron, Charcuterie, Cooking, Deer, Hunting, Meat 101, News, Offal, Paleo, Recipes, Uncategorized
Tagged asian, Black pudding, blood, Blood Sausage, charcuterie, cooking, david bowers, Deer, Hunting, Ireland, Irish food, making, market, Memphis, Offal, Pig, Pork, recipe, st patrick's day, st patty's, traditional food, Wild Game
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St Patrick’s Day Preparations
Per tradition, we are prepping our Venison for St Patty’s Day. Last year’s celebration was a bit larger scale (we corned nearly 20 pounds of meat). With the Holiday falling on a Monday this year, we went a bit smaller, … Continue reading
Posted in Butchering, Charcuterie, Cooking, Deer, Hunting, Meat 101, News, Recipes, Uncategorized
Tagged bottom round, brine, cooking, Corned, Deer, hash, Hunting, Ireland, irish, recipe, salt, Shank, st patrick's day, Venison, Wild Game
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