Charcuterie recipes and instructional using venison, ducks, geese, squirrels, rabbits, fish and more.
If you’ve ever had merguez sizzling on a grill, you already know why this North African sausage has such a cult following. It’s garlicky, laced with chile and warm spice, and just fatty enough to char and blister without drying out. While homemade merguez sausage traditionally starts with lamb, it also works perfectly with venison. […]
If you love smoked duck breast without the dry livery taste, then this method is for you. This recipe walks you through a proper smoked duck breast brine and gentle smoke at 200°F. I also included a wild-duck-specific technique that allows the lean little breasts to stay in the smoker long enough to pick up
Smoked Duck Breast Read More »
This knackwurst recipe walks you through making a plump, finely ground German sausage that snaps when you bite into it. Traditionally made with veal and pork and smoked over beechwood, this short, plump sausage gets its name from the “knack” sound it makes. I first learned to make traditional knackwurst while studying charcuterie at the
Knackwurst (Knockwurst) Read More »
Smoked venison jerky has that deep, wood-fired chew hunters and cooks both crave. This version leans into coarse black pepper for bite, with a soy and Worcestershire marinade laying down the backbone. Smoked slowly over hardwood, the strips finish with a smoky flavor and rich color. It’s so good, I now get requests to make
Smoked Venison Jerky Read More »
If you’re looking for a punchy little Southern snack with just the right kick, Cajun Pickled Quail Eggs check all the boxes. These spicy, tangy bites are made with apple cider vinegar, jalapeño peppers, and a bold Cajun spice profile that makes them addictively snackable. The perfect snack to eat alongside of smoked deer summer
Cajun Pickled Quail Eggs Read More »
Did you know that you can make the old-school staple known as hog headcheese without actually using the head? Hog headcheese is truly a versatile dish. I was in awe the first time I saw my uncle pull a whole pig’s head from his rusty old large pot. It was a summer afternoon in North Carolina, where even the air feels sticky,
This duck prosciutto recipe is easily approachable by not only trained chefs but home cooks as well. Want more charcuterie? Try salt cured venison loin, venison pate, and homemade breakfast sausage. Making your own charcuterie at home correctly for the first time can sometimes seem daunting. But fear not—this dry cured duck breast prosciutto requires
Homemade Duck Prosciutto Read More »
This venison snack stick recipe is a deliciously elevated way to make everyone’s favorite handheld meat treat. Looking for more of my venison recipes? Try smoked backstrap or my smoked venison shoulder. After hundreds of days in the field camping, hunting, and fishing, I’ve spent my fair share of money on various gas station meat
How to Make Venison Snack Sticks Read More »
This Homemade Wild Boar Italian Sausage Recipe is one of the tastiest and easiest sausages that you can make. It’s a little bit sweet with just the right amount of spiciness, although you can kick the heat up a few notches if you like. You can use a wild hog that you harvested yourself or
WILD BOAR ITALIAN SAUSAGE Read More »
This homemade Venison Breakfast Sausage with maple syrup is one of the easiest and tastiest wild game sausages that I’ve ever eaten and for good reason. It’s freshly prepared and packed with flavor! Whether it’s ground with the fat of a wild pig you harvested or a delicious fatty domestic hog your local butcher processed,
VENISON BREAKFAST SAUSAGE Read More »