Tag Archives: Wild Game

Venison Prosciutto, 12 months later

Well, after 12 months of hanging, it was finally time to dig into the Venison Prosciutto. The outside was tough and inedible, but as we got to the dark meat in the middle, the taste became increasingly interesting. Salty, but … Continue reading

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Venison Meatloaf

This is a simple and traditional meatloaf recipe utilizing your venison stores. We blend the Venison equally with high quality, grass fed, ground beef. Heat oven to 325 In a food processor, combine 5 oz. croutons, 1 tsp black pepper, 1/2 … Continue reading

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and then we ate Beaver

Despite spending a good bit of time hunting deer, turkeys, waterfowl and small game in the beaver rich habitat of West Tennessee, I seldom get the opportunity to kill a beaver. Granted, I have never gone specifically hunting for beaver, … Continue reading

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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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St Patrick’s Day Preparations

Per tradition, we are prepping our Venison for St Patty’s Day. Last year’s celebration was a bit larger scale (we corned nearly 20 pounds of meat). With the Holiday falling on a Monday this year, we went a bit smaller, … 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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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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