Tag Archives: process

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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New Year’s Eve Carnivations

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

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Roast Saddle of Venison

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

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Venison Leg Takedown

There are numerous ways to butcher a deer. As we are big proponents of cooking roasts and stews using whole muscle cuts, here is our suggested method for breaking down a venison hindquarter for such purposes. To the surprise of … Continue reading

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Rendered Venison Fat (Lard)

Venison fat, like the fat of most wild game, has a bad reputation. Depending on the diet of an animal, fat will have a wide variety of tastes. For example, Mule Deer in Western states who have been eating predominately … Continue reading

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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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Carnivore News: Monday 5-15

Another one of those “Best BBQ” lists.… and why some of these “best of” lists are suspect.  Stephen Colbert mocks Carolina BBQ.  New Study: Hunting originated 2 million years ago. “Considered in total, this study provides important early archaeological evidence for … Continue reading

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Venison Neck

The “tough cuts” of venison have a bad reputation. In fact, many hunters discard them all together. A short list of venison “tough cuts” include: Shank, Neck, Flank & Ribs The easiest way to use these cuts of meat is to … Continue reading

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Whole Deer Roast

This is a excellent description of how to go about roasting an entire, deboned deer. This process will require a head shot and deer butchering experience. http://www.outdoorlife.com/blogs/big-buck-zone/2013/04/ultimate-venison-recipe-caja-china-box-whole-deer-roast  

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St Patrick’s Day Wrap Up

After 10 days of pickling and overnight cooking in multiple Dutch Ovens, our  Corned Venison came out beautifully. We used Shanks, Sirloin, Shoulder and Sirloin Tip cuts. Texturally, the Shank meat was my favorite.    

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