Tag Archives: Offal

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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Fuel for Hunting

There is no better fuel for hunting than wild game. Lately, I’ve been relying on a combination of venison jerky and roasted pumpkin seeds.  Go Carnivore Jerky Recipe. Likewise, there is few a finer thing than enjoying fresh meat from … Continue reading

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6 Underappreciated cuts of Venison

Whether you are DIY butchering or taking deer to a commercial processor, there are a few cuts of venison that are often underappreciated to the point of being entirely discarded. 1. Neck: It is rather disheartening to see pictures of … Continue reading

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Cured Venison Tongue

Do you keep the tongues from the deer that you kill? They can make for some excellent eating, particularly if you braise them for Tacos de Lengua. I thought I would try something different with this set of six tongues … 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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Quick Pick-Me-Up: Rabbit Offal

Rabbit hunting along the banks of the mighty Mississippi River.   If you are like me, after a day of busting through briars, brambles and thickets chasing rabbits, you are in dire need of instantly gratifying snack before anything else … Continue reading

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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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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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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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Pickled Venison Heart

Still leaving those venison hearts for the coyotes? If you are, you are really missing out on some great eating and time honored tradition. The You Have to Cook it Right blog has the scoop on pickled venison heart.   … Continue reading

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