Brining Venison – Add flavor and tenderize in one step.

Brining Venison – Add flavor and tenderize in one step.

When working with wild game, a common technique to “enhance” or “adjust” the flavor is to brine it. This is actually true with a lot of commercial meat as well, it just happens before you see it. For the most part, brining is soaking meat in a salt water/seasoning mixture for some time period. For … Continue reading “Brining Venison – Add flavor and tenderize in one step.”

Book Review: Gut It. Cut It. Cook It. The Deer Hunter’s Guide to Processing & Preparing Venison

Book Review: Gut It. Cut It. Cook It. The Deer Hunter’s Guide to Processing & Preparing Venison

When it comes to deer hunting, there are probably a few billion books out there on how to do it. When it comes to wild game recipes/cooking venison, the numbers are up there too. When it comes to butchering a deer, there are maybe five. Maybe I exaggerate a little, but you get my drift. … Continue reading “Book Review: Gut It. Cut It. Cook It. The Deer Hunter’s Guide to Processing & Preparing Venison”

Book Review: Meat Eater: Adventures from the Life of an American Hunter

Book Review: Meat Eater: Adventures from the Life of an American Hunter

I don’t watch hunting shows. Most of today’s shows are made purely for entertainment. I don’t hunt to be entertained. I hunt to eat (please don’t sue me Janis). So when one of my buddies told me about this show called “Meat Eater” with Steven Rinella, I was like, ok, whatever. Then he would pester … Continue reading “Book Review: Meat Eater: Adventures from the Life of an American Hunter”