Charcuterie recipes and instructional using venison, ducks, geese, squirrels, rabbits, fish and more.
This Homemade Wild Boar Maple Breakfast Sausage Recipe is probably the easiest and most satisfying sausage that you can make. Whether it be from a wild hog that you harvested yourself or a delicious fatty heritage breed that you pick up from your local farmer, this recipe will not let you down. If you follow […]
Homemade Wild Boar Maple Breakfast Sausage Read More »
Cooking waterfowl correctly can sometimes seem a bit tricky. But with goose prosciutto, there is no cooking. Its literally salt, time and your refrigerator for the most part. I like to wrap mine in a layer of cheese cloth to keep things clean, especially if you have grubby “kids” hands in and out of the
Ground venison jerky is always the snack I grab first to take on a hunt. Salty, smoky, tangy, and packed with a “summer sausage” vibe without MSG, soy sauce, or corn syrup solids. This ground venison jerky recipe is built for real-life use: easy to portion, easy to dry, and easy to throw in a
Ground Venison Jerky Read More »
This delicious and easy venison liver pate recipe is the ultimate charcuterie preparation for the beginner cook and the seasoned chef. A lot of people are either intimidated or put off by wild game charcuterie, simply for the fact that it’s somewhat hard to pronounce. And that because a lot of the time “hard to
COUNTRY VENISON LIVER PATE Read More »
Pancetta has to be one of the more accessible charcuterie preparations that someone without a curing chamber can tackle. It can be done in your home kitchen, in the same refrigerator you use everyday. While pancetta may not get as much praise in America as smoked bacon, it’s every bit as versatile and tasty. This
This wild boar lonza recipe is one of the easiest and most delicious charcuterie preparations you can make. In the world of charcuterie, lonza (pork loin) is one of the easier dry cured meats that you can create. It’s salt, various seasonings and drying time; that’s pretty much it. You can play around with swapping
WILD BOAR LONZA CURED WITH MEYER LEMON & TOASTED FENNEL Read More »
This easy homemade Spicy Deer Breakfast Sausage Recipe is one of the most satisfying breakfast delicacies that you can make. It’s a lot easier and faster than making your own bacon, plus you can easily change the flavor profile to your liking. If you’re looking for something that’s a little more classic, give my more
THE ULTIMATE SOUTHWEST VENISON BREAKFAST SAUSAGE Read More »
I have to admit, when growing up I would willingly partake in canned meat consumption. The big three were potted meat, Vienna sausages and of course spam. I enjoyed eating all three, but my favorite was spam because of its versatility. You can eat it cold, hot, fried, in soups, stews, sandwiches and sushi. When
HOMEMADE WILD BOAR SPAM Read More »
Cajun-style boudin sausage just may be one of the more interesting sausages out there. Its ingredients are fully cooked and then ground up before stuffing them into casings. And depending on who you ask, the casings are sometimes not even eaten after being stuffed. Some folks like to bust them open, spread the “dirty rice”
VENISON POBLANO BOUDIN SAUSAGE Read More »
This Smoked Venison Salami (salami cotto) is a perfect entry-level sausage recipe that doesn’t require too much work. Looking for more of my vension recipes? Try my venison summer sausage, smoked backstrap, and smoked venison roast. Entry level, meaning there are no long curing times or special curing chambers needed. This venison sausage is first ground
SMOKED VENISON SALAMI Read More »