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Quality Deer Eating: How to cook Venison Ribs

Venison ribs. That’s right, I said it. You can put them on the list with right up there with tongues, livers and even shanks.  But this ain’t coyote food, folks! Like everything else on the short list...

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Mechanically Tenderized and Injected Beef

The Kansas City Star, in a yearlong investigation, found that the beef industry is increasingly relying on a mechanical process to tenderize meat, exposing Americans to higher risk of E. coli...

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Trophy Eating: thoughts about Venison

Chris Eberhart (Bowhunting Whitetails the Eberhart Way and Bowhunting Wild Food) has a excellent post on Wired to Hunt about celebrating the Whitetail deer and appreciating the venison. This is a...

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Trophy Eating: Venison Shank Barbacoa

Back in November, I had a blog post entitled Shanks are not Contraband, encouraging hunters to utilize shanks in a direct manner rather than grinding them. Once again, referencing chef/hunter Jesse...

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Mountain Lion Recipes

Photo by Aaron Rossenblat, Rapid City Journal   As Mountain Lion populations continue to expand, so do the hunting opportunities, with more states introducing lion hunting  and other states increasing...

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Salt Cured Liver

In a previous post, we linked to the Medical Advisors Journal that explained the Health Benefits of eating Calf’s Liver.  You Have To Cook it Right blog has the details on salt curing liver. (He uses...

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Carnivore News: Monday 2-18

This grillbot is a robot that sits on your grill grates, just waiting for the chance to clean them. Hmm.  An informed opinion on the never ending debate “what is the best caliber for deer hunting?“...

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China to Ban Barbecuing? Louisiana inspector destroys donated Venison

The South China Morning Post is reporting that China is considering barbecue ban to combat smog.  How would this effect street vendors? The Louisiana State Health Dept. apparently does not recognize...

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Carnivore News: Monday 2-25

An update on the Louisiana incident where a health inspector destroyed 1,600 pounds of venison (original story).  According to the Louisiana Health codes, it does appear that Venison butchered at a...

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How to Make Brawn/Head Cheese

Scott Rea takes you step by step through the process of making Head Cheese.

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Carnivore News: March 8th

Last week, we were following a story about the resurgence of “live”Fire” BBQ in the East Coast cities. The NYT has this slideshow from Mighty Quinn’s (2nd Ave, NYC), where guests eat BBQ out of...

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St Patty’s Update

Managed to get 17 pounds of Venison into the pickling brine in preparation for the Corned Venison and Hash feast on St Patrick’s Day. This 5 Gallon piece of stoneware came in handy for the task. 

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Carnivore News: Sunday March 10th

The best camping grills.  George Pelligrini has this Venison Roast with Red Wind and Juniper Berries recipe. He uses two backstraps, which few hunters will use for the purpose of a roast, but you...

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Eating Shotgunned Game

By far an under discussed topic of conversation, the delicate art of eating small game killed with a shotgun is a aspect of hunting and eating wild game that has costly consequences if not given...

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venison and pork bolognese

Reblogged from bite: A good bolognese needs the freshest meat possible. I'm sure that I sound like a broken record but if you have the chance to get your hands on a meat grinder - grab it! It will...

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Carnivore News -Monday 3-25

Connecticut may allow Bear hunting.  Indiana considers expanding high fencehunting operations.  North Carolina moves closer to allowing Sunday hunting.  The Alabama BBQ braquet moves into round 2....

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Wild Turkey Cracklins

  In another post, we discussed the merits of plucking turkeys as opposed to skinning them. Cracklins are a great way to enjoy the surplus turkey skins. -simply cut the skin into strips, lightly salt...

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Carnivore News: Monday, April 8th

The USDA has renamed many cuts of meat. “…the lowly “pork chop” will be gone. Instead, grocery retailers could be stocking stacks of “porterhouse chops,” “ribeye chops” and “New York chops.” The pork...

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The Local Pig: Charcuterie

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Carnivore News: April 15th

The Paleo Diet is a Lifestyle.  Charcuterie makes a resurgence on menus. “ Tack said he believes charcuterie has become popular across the United States recently because chefs are getting back to...

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