Venison Shank Osso Buco

  I’m pretty sure this post will piss some people off, but I’m not here to please everybody and I reall don’t care. I live in Texas, our family (the family I married into) has a ranch and this is just what people do. The shot was good, the kill was clean and the deer did… Continue reading Venison Shank Osso Buco

Basic Meat Grinding, Part 3: Grinding Your Own Meat

     You’ve made it this far and now you are ready to grind your own meat…almost. What? There’s more? When do we get started grinding meat? Patience, Young Grasshopper. Remember, part of the reason you want to grind your own meat is for sanitation and safety reasons.      Before you get started, you need to… Continue reading Basic Meat Grinding, Part 3: Grinding Your Own Meat

Bacon Wrapped Venison Tenderloin

     I’ve been trying to think about what I wanted to do with the tenderloins from the deer I shot last Thanksgiving. They are a first for me, both to cook and to eat. I finally decided to go with the KISS method…Keep It Simple Stupid, and I’m glad I did.      For those not… Continue reading Bacon Wrapped Venison Tenderloin

Venison Jalapeno Cheese Sausage (updated 11/14/13)

     Even though sausage is probably one of my favorite smoked meats, its been awhile since we’ve made any. It’s just such a long process, but the results are well worth it. This past Christmas, I got a 5lb LEM Sausage Stuffer. Prior to that I was just using my grinder as a stuffer. While that… Continue reading Venison Jalapeno Cheese Sausage (updated 11/14/13)

Chicken Fried Backstrap

     Seems to me there is quite a bit of talk about “farm to market” and “farm to table” in certain parts of the culinary world. While this might be a new trend in the food world, this is nothing new to hunters. Hunters have been doing this since…well, since the first caveman picked up… Continue reading Chicken Fried Backstrap