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I recently did a survey on Facebook to see how many of you butcher your own game at home, and I was surprised how many of you do. That makes me really happy! So I thought I’d share my own set up and tools I use now that we’re deep into deer season.
My life is governed by the near-constant need to process, butcher and store the fish and game we bring home. This is the Imperative of Protein, and while it is indeed hard work, I would not choose to live any other way.
I get a surprisingly large amount of queries about how to cut up a whole rabbit or hare. So here you go: Step by step instructions, as well as a recipe for Buttermilk Fried Rabbit!
Two weeks ago I attended an eye-opening butchering demo that taught me a ton of new tricks. Yesterday I got to return the favor, and was reminded how much fun it is to teach.
While I won the Best Blog award from the International Assn. of Culinary Professionals last week, the conference – especially a French butchery seminar – showed me how much I need to learn.