Tag Archives: beef

Venison Field & Meat Care Tips: Game Bags & Ice

I am a big proponent of skinning and butchering game meat as soon as possible. Part of this has to do with the weather this far South in Tennessee where cold fronts usually involve clear, sunny skies, meaning that cold … 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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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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Improvising Venison Stew

When it comes to making stew, rather at home or at hunting camp, exact recipes are often not necessary. For cooking at deer camp, we often just bring along a random selection of vegetables, herbs, etc and create a stew … Continue reading

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Smoked Venison Salami

Working from Michael Ruhlman and Brian Polcyn’s new Charcuterie book Salumi, we made two different efforts at the Smoked Venison Salami recipe, both of which came out excellent. The venison salami recipe is different from traditional salami recipes in 2 … Continue reading

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Adventures with Headcheese

While attending the Memphis in May World Championship Barbecue Cooking Competition, we were very generously gifted a pair of Berkshire Black heritage hog heads, which have been sitting in our freezers just begging to be made into headcheese. After doing … Continue reading

Posted in Books, Butchering, Charcuterie, Cooking, Deer, Health, Meat 101, News, Offal, Paleo, Recipes, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 6 Comments

Venison, Nutrition & Fat

Author Hank Shaw has piece for North American Whitetail called What Every Hunter Needs to Know About Venison Nutrition. Of particular interest  two paragraphs dealing with fat: I know, you’ve been taught to trim every bit of fat off your venison. I’m … Continue reading

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Beef vs. Venison

Alex Robinson at Outdoor Life takes the Beef vs. Venison debate head on with a sweeping win for Venison in all but one category of Nutrition, Taste, Cost, and Food Safety. TASTE   To tackle the most subjective category, I conducted … Continue reading

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Carnivore Library: The Prophets of Smoked Meat

Texas Monthly‘s barbecue editor Daniel Vaughn has a new book coming out on May 14th entitled The Prophets of Smoked Meat. (link is for pre-order) The debut title in the Anthony Bourdain Books line, The Prophets of Smoked Meat by “Barbecue Snob” Daniel … Continue reading

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Best Way to Reheat Steak

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