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Charcuterie recipes and instructional using venison, ducks, geese, squirrels, rabbits, fish and more.
This Homemade Maple Wild Boar 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 Maple Wild Boar 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 because it’s somewhat hard to pronounce. And that’s because a lot of the time, “hard-to-pronounce words” in the food
Classic Venison Liver Pate Read More »
This homemade pancetta recipe is a practical way to cure pork belly at home. I made this batch with wild boar belly because I like its lean, pronounced flavor. So you can use wild boar or farmed hog belly here. The final product characteristics are virtually the same. A firm and flavorful pancetta that can
Homemade Pancetta Read More »
Lonza 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 simplest 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 out the herbs and other
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
Cajun-style venison boudin sausage just may be one of the more interesting sausages out there. Its ingredients are fully cooked and then ground up before being stuffed 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
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 »