Tag Archives: processing

Venison Shank Stew

I’ve long been a fan of shanks of most any animal (pork, deer, lamb, beef etc) because it is one of the more unique tasting cuts. Even beef shanks are often described by pedestrian eaters as being “Gamey.” In most … Continue reading

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Venison Dry Aging Experiments

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

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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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