Category Archives: Meat 101

Natural Instincts and Bypassing Anatomic Capacity

Eating meat made us human. In fact, there is strong evolutionary evidence that the principal reason that humans stood upright with sweat glands (instead of on all fours without sweat glands) is so that we (humans) could run game down in a manner … Continue reading

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June Tab Clearing

We’ll be getting back to regular posting in July with some Summer meat projects (been busy training for Elk season). In the meantime, here are some stories we have been following: The U.S. Department of Interior is currently reviewing a … Continue reading

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Venison Meatloaf

This is a simple and traditional meatloaf recipe utilizing your venison stores. We blend the Venison equally with high quality, grass fed, ground beef. Heat oven to 325 In a food processor, combine 5 oz. croutons, 1 tsp black pepper, 1/2 … Continue reading

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and then we ate Beaver

Despite spending a good bit of time hunting deer, turkeys, waterfowl and small game in the beaver rich habitat of West Tennessee, I seldom get the opportunity to kill a beaver. Granted, I have never gone specifically hunting for beaver, … Continue reading

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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

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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

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Venison Machaca

We were first exposed Machaca as a breakfast dish served with eggs in Sayulita, Mexico. Upon the first taste, we instantly agreed that venison shanks needed a date with the Machaca cooking method. The end result? Deep, rich flavor and … Continue reading

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Venison Dry Aging Experiments

Using my secondary refrigerator that I cure meats in, I experimented with dry aging venison quite a bit this Winter. I’m running this refrigerator at 40 degrees with 60-70% humidity, a bowl of salt water and a clip on fan … Continue reading

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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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