Category Archives: Offal

Salt Cured Liver

In a previous post, we linked to the Medical Advisors Journal that explained the Health Benefits of eating Calf’s Liver.  You Have To Cook it Right blog has the details on salt curing liver. (He uses Antelope liver, but any … Continue reading

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Sausage Making

We recently went on a sausage making bender mixing up and casing numerous Venison Italian, Chorizo, and Andouille sausages. We save up many livers from waterfowl and wild turkeys throughout the year to use in the Andouille. Here are the … Continue reading

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Trophy Eating: thoughts about Venison

Chris Eberhart (Bowhunting Whitetails the Eberhart Way and Bowhunting Wild Food) has a excellent post on Wired to Hunt about celebrating the Whitetail deer and appreciating the venison. This is a subject that I have been thinking about quite a … Continue reading

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Health Benefits of Calf’s Liver

Kyle. J. Norton has the scoop on the health benefits of eating Calf’s liver. Calf’s liver is a major dietary source of iron, considered as higher in the water-soluble protein albumin than beef. It’s delicious taste and texture for calf’s liver … Continue reading

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“A squirrel or a frog will set you back just $2.50.”

Kentucky BBQ: Bring Your Own Squirrels, Raccoons, Possums And Porcupines Story by by Dave Seminara “In Kentucky, you can get a porcupine hickory-smoked for five bucks. A squirrel or a frog will set you back just $2.50. I had no idea that … Continue reading

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Duck Season is almost here!

Hello Fellow Carnivores! Duck season will be here before you know it and just to get everyone in the mood I’ve posted a video of our friend, author and chef Hank Shaw. Hank is the author of Hunt Gather Cook and must read … Continue reading

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Bone Marrow. The Best Cut of Meat You’ve Never Had

How to Make Fergus Henderson’s Roast Bone Marrow and Parsley Salad Fergus Henderson uses veal bones but you could use venison or beef. PHOTOGRAPH BY Ditte Isager Ingredients 8 3″-4″-long pieces veal marrow bones 1 cup fresh flat-leaf parsley, roughly chopped 2 small shallots, thinly … Continue reading

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Carnivore’s Library: Basic Butchering of Livestock & Game

Basic Butchering of Livestock and Game by John J Mettler Jr (a retired large-animal veterinarian) is a excellent read for anyone interesting in butchering domestic and/or game meats.  The book is geared towards the novice to moderately experienced butcher and includes well … Continue reading

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Venison Heart: Love in Disguise

This recipe is a slimmed down version of the recipe found in the  LL Bean Game & Fish Cookbook (which is a surprisingly good cookbook). The original recipe calls for a Moose heart or two Venison hearts, but this adaptation is for a single heart … Continue reading

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Commercial Deer Processors: What You Need to Know

Each year in the United States, somewhere around 6 million deer are killed by hunters. How many of these deer end up at commercial processors versus DIY (“Do It Yourself “) processing is anyone’s guess, but by our best estimates, … Continue reading

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