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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
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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 »
Old School Smoked Venison Jerky has that deep, wood-fired chew outdoorsmen crave. This version uses coarse black pepper for a little bite, with soy and Worcestershire laying down the base. Four hours at 165°F over wood smoke yields dark, smoky strips that bend without breaking. Below I’ll show you exactly how I make it. Quick
Smoked Venison Jerky – Old School Style 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 smoked deer summer sausage.
Cajun Pickled Quail Eggs Read More »
Hog head cheese is tender, cooked pork set in a savory, gelatin-rich broth, then chilled until firm enough to slice. This hog head cheese recipe gives you that old-school texture without using a whole pig head. Instead of the head, this version uses pork shoulder for the meat and pig feet or trotters for the
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
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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 »