Category Archives: Butchering

New Year’s Eve Carnivations

After 100 days of curing, we decided that NYE was the perfect excuse to cut into this Lardo (cured fatback). It came out excellent and we will use pieces of it in our New Year’s Day peas & greens, which … Continue reading

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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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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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Braised Venison Ribs

Braised Venison Ribs This amazing venison ribs recipe comes courtesy of NY chef and hunter, Bill Gross. Enjoy.  — After properly breaking down your deer and removing the rib cage you must rinse ribs and remove excess fat. A little … Continue reading

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Tennessee Bear Hunt

“Can you eat bear meat?” was the question I was repeatedly asked whenever I mentioned an upcoming bear hunting trip to East Tennessee. After some discussion and planning, my friend “L” and I had settled on a very short window … Continue reading

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Fuel for Hunting

There is no better fuel for hunting than wild game. Lately, I’ve been relying on a combination of venison jerky and roasted pumpkin seeds.  Go Carnivore Jerky Recipe. Likewise, there is few a finer thing than enjoying fresh meat from … Continue reading

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Barbecue: Wild Hog vs. Domestic Hog

LET’S GET READY TO RUMBLE!! Good evening and welcome to tonight’s main event which promises to be a classic adventure in every sense of the word. In the red corner, hailing from the Arkansas Delta and weighing in at approximately … Continue reading

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6 Underappreciated cuts of Venison

Whether you are DIY butchering or taking deer to a commercial processor, there are a few cuts of venison that are often underappreciated to the point of being entirely discarded. 1. Neck: It is rather disheartening to see pictures of … Continue reading

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Cured Venison Tongue

Do you keep the tongues from the deer that you kill? They can make for some excellent eating, particularly if you braise them for Tacos de Lengua. I thought I would try something different with this set of six tongues … Continue reading

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Venison Bresaola

Charcuterie is a really interesting thing. Most of the time with meat, you think in terms of days. Cooked or uncooked, you have anywhere from 3 to possibly 10 days worth of meat before it becomes inedible. Through ancient and … Continue reading

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