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 […]
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
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This Romanian red wine dried venison loin recipe is one my favorite and easiest charcuterie preparations Want to try more of my venison favorites? Try summer sausage, smoked backstrap, and my ground venison collection. The art of charcuterie ranges in all levels of difficulty. While I like to experiment and make things the average person deems
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Sweet and spicy venison jerky may not be one of the first things you think of when it comes to seasonal foods, but I’m here to change that with this fall-inspired recipe. The naturally sweet apple cider pairs nicely with the smokiness and mild heat of the chipotles in adobo and makes the best deer jerky,
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This cured venison loin recipe is one of my all-time favorite ways to prepare wild game for the holidays. If you’re a venison lover, nothing says Christmas like a richly mahogany-colored backstrap on the table. I’ve been making this for over a decade, and it’s always a crowd favorite. The prep is simple, the ingredients
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