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Charcuterie recipes and instructional using venison, ducks, geese, squirrels, rabbits, fish and more.
Venison gyros are one of my favorite recipes for using ground deer meat, or any wild game, for that matter. Every year at our local fair, my first stop is the legendary gyro stand. It’s run by a man who, I swear, could go toe-to-toe with any authentic Greek restaurant. His gyros are sloppy, saucy, and absolutely
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Venison Pastrami is so good, yet it’s almost always prepared wrong. This venison pastrami recipe starts with a sirloin roast cured for 3 days in a pink curing salt brine. It’s coated in a coriander, juniper, and black pepper crust, then smoked low at 150–180°F. It comes off the smoker at 140°F internal and is
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Venison summer sausage is one of my favorite ways to turn deer meat into something truly special and close to my heart. This smoked sausage is tangy, smoky, and firm enough to slice, yet tender. If everything goes correctly, you’re left with beautiful little white specks of bacon running throughout. My method uses a coarse grind
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This Venison Jerky Recipe turns lean cuts of deer into a chewy, shelf-stable snack you can make at home with nothing more than a knife, a marinade, and a dehydrator. I slice hind-leg roasts thin, marinate them in a chipotle and apple cider blend for 24 to 36 hours, then dry them low and slow
Venison Jerky Recipe – Sweet & Spicy Read More »
Corned venison may just be one of the best and easiest wild game meals to prepare. How else can you make a top-notch meal by simply dropping it into brine for a few days, then simmering it? If you like the idea of corned venison but want a little smoker flavor, try my venison pastrami.
How to Make Corned Venison Read More »
This homemade Canadian bacon recipe is a simple way to turn a boneless pork loin into something special at home. Instead of the pale, wet rounds from the grocery store, you get a cured loin with a pronounced clean smoke flavor, proper texture, and great flavor profile. The curing process here uses a wet brine
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It doesn’t get much more traditional in the world of classic cold dishes than a venison terrine. Though they can look complicated to make, they are essentially just a big loaf of sausage. So if you are pretty decent at making sausages, you shouldn’t have any trouble making a terrine. I always grind my own
Venison and Wild Boar Country Terrine Read More »