Tag Archives: italian

Venison Meatball Recipe

We get constant requests for venison meatball recipes. The best meatball recipes follow the most traditional Italian recipes substituting venison mixed with 20% ground pork. Below is an adaptation of a Mario Batali recipe: 3 cups day-old bread, cut into … 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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Dario Cecchini: “Carne e Spirito”

Descended from a long-line of Italian butchers, Dario Cecchini runs a butchery, Antica Macelleria Cecchini, alongside three restaurants all in the small town of Panzano, Chianti. In this presentation from MAD3, Cecchini guts a pig and discusses the importance of … 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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Venison Pepperoni

Venison Pepperoni is a surprisingly simple process that has many uses and stores for months. You can stuff the sausage into fibrous or natural casings, both edible and inedible, of any size. I used 1.5 inch Fibrous casings on this … Continue reading

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