Tag Archives: loin

Venison Dry Aging Experiments

Posted on January 17, 2014 by Go Carnivore

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 →

Posted in Butchering, Deer, Deer hunting, Gear, Health, Hunting, Meat 101, News, Uncategorized | Tagged after, age, air, backstrap, beef, Butcher, chamber, cook, cooler, cure, Deer, dry age, flow, Go Carnivore, hang, heat, Hunting, ice, kill, leg, loin, meat, prepare, processing, refrigerator, Shank, Shoulder, Tenderloin, Venison, vs, wet, Wild Game | 8 Comments

New Year’s Eve Carnivations

Posted on January 1, 2014 by Go Carnivore

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 →

Posted in Barbeque, Butchering, Charcuterie, Cooking, Deer, Hunting, Meat 101, News, Paleo, Recipes, Uncategorized | Tagged #health food, #Juniper, backstrap, BBQ, berry, Butcher, charcoal, charcuterie, cook, cooking, Cured Meat, day, Deer, eat, fatback, Go Carnivore, greens, Hunt, indulgence, lardo, loin, meat, new years eve, paleo, peas, pepper, Pork, primal, process, recipe, rosemary, salt, sea, South, tradition, Venison, whole, Wild Game | Leave a comment

Roast Saddle of Venison

Posted on December 16, 2013 by Go Carnivore

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 →

Posted in Books, Butchering, Cooking, Deer, Deer hunting, Hunting, Meat 101, News, Paleo, Recipes, Uncategorized | Tagged #game, #health food, backstrap, bake, burgundy, Butcher, carrots, christmas, cook, Deer, dinner, downton abbey, eat, feast, fish, Go Carnivore, Hunting, idea, julia childs, lamb, ll bean, loin, marinade, mt desert, pbs, process, rachel ray, recipe, roast, saddle, season, Tenderloin, Venison, Wild Game | Leave a comment

Venison Bresaola

Posted on October 2, 2013 by Go Carnivore

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 →

Posted in Butchering, Charcuterie, Deer, Deer hunting, Health, Meat 101, News | Tagged backstrap, Bresaola, chamber, charcuterie, cheesecloth, cure, Deer, dried, Hunting, italian, Juniper Berry, loin, meat, Venison, Wild Game | 1 Comment

Carnivore News: Monday 4-29

Posted on April 29, 2013 by Go Carnivore

Anthony Bourdain and Texas Monthly editor Daniel Vaughn talk BBQ. Readers respond to Intelligent Travel’s Best BBQ Joints in America. California activists demand ban on use of lead bullets for hunting. NYT: When one man’s game is also a marauding pest. (Wild hogs). … Continue reading →

Posted in Barbeque, Cooking, Deer, Deer hunting, Hunting, News, Recipes, Uncategorized | Tagged Anothony Bourdain, Anti-hunting, backstrap, ban, barbecue, BBQ, best, boar, california, coffee, daniel vaughn, Deer, fair chase, high fence, Hunting, indiana, joints, Juniper Berry, kansas city, KC, lead bullet, loin, Memphis, michigan, north carolina, recipe, Texas, Texas monthly, Venison, wi, Wild Game, Wild Hogs, Winter, Wisconsin, youth | Leave a comment

Mountain Lion Recipes

Posted on January 24, 2013 by Go Carnivore

Photo by Aaron Rossenblat, Rapid City Journal As Mountain Lion populations continue to expand, so do the hunting opportunities, with more states introducing lion hunting and other states increasing the amount of tags. Nebraska is the latest state to … Continue reading →

Posted in Cooking, Meat 101, Recipes, Uncategorized | Tagged backstrap, Butchering, cooking, eat, eating, facts, Go Carnivore, Hunting, loin, mountain lion, mountain lion recipe, nebraska, population, range, rapid city, recipe, states, Steve Rinella, Wild Game | 2 Comments

The Times They Are A Changin’

Posted on January 22, 2013 by gocarinvoreshade

There was time when if you wanted to know how to cook wild game you went to your father or grandfather. That’s changing. Our view of food is changing. With a little help from the internet and a few pioneers, … Continue reading →

Posted in Books, Butchering, Charcuterie, Cooking, Health, Hunting, Meat 101, Meat Industry, Recipes, small game | Tagged alligator, backstrap, blackberry, BORDELAISE, dumplings, dumplins, Fishing, hog, hog recipe, Hunter, Hunting, loin, NPR, piquante, rabbit, rabbit and dumplings, rabbit dumplings, ragout, recipe, sauce, small game, squirrel and dumplings, stew, Venison, wild boar, Wild Game | Leave a comment