Venison liver is more than your standard liver and onions recipe. It can be made into sausages, pate and primal grind blends.
If you’ve ever opened up a whitetail deer and found yourself wondering whether the liver was worth saving, you’re not alone. Deer liver has a rich flavor, deep color, and nutrient density that makes it one of the most underrated edible organs on the animal. Whether you’re cooking it for the first time or trying […]
Deer Liver: How to Clean, Soak, Store, and Cook 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 »
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 »
There’s something nostalgic about deer liver and onions. A real throwback recipe that’s been passed around deer camp kitchens for generations. This version? It’s not your granddad’s skillet-fried liver. Not sure where to start with liver? Check out my deer liver guide for tips on how to process and soak them for the best results.
The Ultimate Deer Liver and Onions Read More »