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Charcuterie recipes and instructional using venison, ducks, geese, squirrels, rabbits, fish and 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 the one of the first thing I make beofre a hunting trip. It’s salty, smoky, a little tangy, with that “summer sausage” flavor character that comes from a dry cure. This recipe skips soy sauce and liquid smoke mariande that most ground jerky recipes use. Mine uses a easy charcuterie-style quick
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
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 much easier and faster than making your own bacon, and you can easily adjust the flavor profile to your liking. If you’re looking for something that’s a little more classic, give my more traditional
The Ultimate Southwest Venison Breakfast Sausage Read More »
I have to admit, growing up, I willingly ate canned meat. 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 you look at the
Cajun-style venison boudin sausage just may be one of the more interesting deer sausages out there. Its ingredients are fully cooked, then ground 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 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 no long curing times or special curing chambers are needed. This venison sausage is first ground without the
Smoked Venison Salami Read More »
This Romanian red wine dried venison loin recipe is one of my favorites and one of my easiest charcuterie preparations. Wild game charcuterie ranges from easy techniques for beginners to advanced ones that take a fair amount of time. While I like to experiment and make things the average person deems too hands-on and time-consuming,
Romanian Red Wine Dried Venison Loin Read More »