I am a huge fan of offal, and this extends to venison. Here’s an easy, non-threatening way to use a bit more of the deer you bring home. After all, who doesn’t like a little tongue?
For me, charcuterie is the endgame of every successful hunt, but each animal needs a different treatmeant: sausages, cured whole cuts, salami, etc. This is what I did with my deer from Catalina.
I present to you: mocetta. It was my first-ever dry-cured ham, and it does not come from a pig. Mocetta (MOE-chet-uh) is a Northern Italian air-dried goat ham that works well with venison, too. I wish I could tell you I have an old recipe handed down by the nonnas from Alto Adige, but that’d
I’ve always loved corned beef and its cousin pastrami, especially in Reuben sandwiches. As a child I always wondered how in the world they got the beef that pretty red color. And what in hell was with the “corned” part? Years later, when I began to make my own sausages and salami, I occasionally came across
Tenderloins are morsels to be treasured. For those of you who don’t know, the tenderloin is a small strip of meat on the underside of an animal’s back; it does very little work, and as such is always meltingly tender. Thus the name. It is filet mignon. It is also a cut that I rarely
We had friends over yesterday for a Memorial Day barbecue, and although we tried to keep it simple, I am really incapable of just cooking hot dogs and burgers. I did haul out some of my Greek loukaniko sausages, which went over well with caramelized onions, and I did in fact do burgers: Homemade venison
Making stocks and broths are among the core skills of any good cook, and it is a labor or love I embrace wholly. As a hunter, angler and a gardener, I can often make a first-class stock solely with ingredients I’ve grown, caught or shot. This to me is deeply satisfying. Venison stock is one