Tag Archives: process

Venison Field & Meat Care Tips: Game Bags & Ice

Posted on November 23, 2014 by Go Carnivore

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 →

Posted in Backcountry, Butchering, Deer, Deer hunting, Elk, Hunting, Meat 101, Meat Industry, News, Paleo | Tagged #Deer Processing, #deer season, #game, #health food, #wild game cooking, age, alaska, backcountry, backpack, backstrap, Bags, beef, blacktail, Butchering, care, cooler, crossfit, debone, Deer, Deer Hunting, elk, Exo, field, ice, mule, paleo, primal, process, quarter, skin, Tag, tennessee, training, Whitetail, wod | 5 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 Leg Takedown

Posted on December 5, 2013 by Go Carnivore

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 →

Posted in Barbeque, Butchering, Cooking, Deer, Deer hunting, Hunting, Meat 101, News, Paleo | Tagged bone, boning, bottom, braise, Butchering, calf, Crock Pot, cut, Deer, Fat, Go Carnivore, groups, guide, ham, havalon, hindquarter, how to, Hunting, jerky, Knife, leg, muscle, picture, process, quarter, roast, round, Shank, Sirloin, slow cook, stew, stock, tennessee, top, Venison, Whitetail, Wild Game | 9 Comments

Rendered Venison Fat (Lard)

Posted on December 4, 2013 by Go Carnivore

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 →

Posted in Cooking, Deer, Deer hunting, Health, Hunting, Meat 101, News, Paleo, Recipes, Uncategorized | Tagged acorns, Butcher, Carnivore, Cast iron, cooking, Deer, diet, eat, Fat, flavor, gamey, go, Hunting, lard, mast, meat, mule deer, paleo, primal, process, recipe, render, sage, Venison, western, Whitetail, Wild Game | 12 Comments

Venison, Nutrition & Fat

Posted on May 23, 2013 by Go Carnivore

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 →

Posted in Butchering, Cooking, Deer, Deer hunting, Health, Meat 101, News, Paleo, Uncategorized | Tagged beef, benefits, Butchering, content, Deer, Fat, food, free range, Go Carnivore, hank shaw, health, minerals, nutrition, organic, process, sustainable, USDA, Venison, vitamin, Whitetail | 2 Comments

Carnivore News: Monday 5-15

Posted on May 13, 2013 by Go Carnivore

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 →

Posted in Barbeque, Butchering, Cooking, Deer, Hunting, News, Recipes, Turkeys, Uncategorized | Tagged bbq barbeque, best, Butcher, carolina, Deer, Deer Hunting, early humans, History, Hunting, list, Memphis, process, report, stephen colbert, swim, swimming, Texas, Venison, water, wild turkey | Leave a comment

Venison Neck

Posted on May 6, 2013 by Go Carnivore

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 →

Posted in Barbeque, Butchering, Cooking, Deer, Deer hunting, Meat 101, Recipes | Tagged barbecue, barbeque, BBQ, beer, bone, Butcher, Butchering, cooking, Deer, Ghost river, Go Carnivore, Hunting, mac n cheese, Neck, osso bucco, process, pulled, recipe, rub, sauce, Shank, Sirloin, skin, skinning, smoke, smoked meat, Venison | 2 Comments

Whole Deer Roast

Posted on April 11, 2013 by Go Carnivore

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

Posted in Barbeque, Butchering, Cooking, Hunting, Recipes | Tagged #Deer Processor, Butcher, Caja China, cooking, cull fat, debone, Deer, Deer Hunting, head shot, how to, Pat LaFrieda, process, processing, recipe, roast, roasting, Venison, whole deer, Wild Game | Leave a comment

St Patrick’s Day Wrap Up

Posted on March 18, 2013 by Go Carnivore

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.

Posted in Cast Iron, Charcuterie, Meat 101, Recipes | Tagged brine, Butcher, Butchering, Corned, Deer, Deer Hunting, hash, irish, pickle, process, Shank, Shoulder, Sirloin, st patrick's day, traditional food, Venison | Leave a comment