Clik here to view.
Barbecue: Wild Hog vs. Domestic Hog
LET’S GET READY TO RUMBLE!! Good evening and welcome to tonight’s main event which promises to be a classic adventure in every sense of the word. In the red corner, hailing from the Arkansas Delta and...
View ArticleClik here to view.
Braised Venison Ribs
Braised Venison Ribs This amazing venison ribs recipe comes courtesy of NY chef and hunter, Bill Gross. Enjoy. — After properly breaking down your deer and removing the rib cage you must rinse ribs...
View ArticleClik here to view.
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...
View ArticleClik here to view.
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,...
View ArticleClik here to view.
June Tab Clearing
We’ll be getting back to regular posting in July with some Summer meat projects (been busy training for Elk season). In the meantime, here are some stories we have been following: The U.S. Department...
View ArticleClik here to view.
Venison Pastrami
I’ve had some excellent success with venison charcuterie experiments in the past, but none have turned out quite as well as venison pastrami, which is something that I have been intending to do for...
View ArticleClik here to view.
Venison Barbecue 2014
We’ve had good success with smoking venison in the past, but the fine art of smoking meat is a continual learning process. Where I ran into previous problems was that fact that the venison was seldom...
View ArticleClik here to view.
Roasted Squirrel
Over the last few years, I have experimented extensively with various ways of roasting squirrel. The topic of slow cooking squirrels has been thoroughly covered, but there still seems to be some...
View ArticleClik here to view.
Book Review: American Burger Revival
With the recent news of a declining McDonald’s, one can’t help but speculate that at least part of this decline must be attributed to shifts in tastes and overall competition. With ever increasing...
View ArticleClik here to view.
Book Review: Chef in the Wild
Professional chef and hunting enthusiasts Randy King contributes to the ever growing pool of wild game cooking knowledge with his new book “Chef in the Wild.” The book is equally divided into four...
View Article
