Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
After canning fish for years, I decided to try my hand at canning some red meat. A couple of pieces of venison from the freezer was the perfect thing to experiment with.
A delicious way to use every part of the animal, venison pate is a winner! Especially when topped with highbush cranberry ketchup. A fancy wild foods version of meatloaf and ketchup.
Easy recipe for tangy cidered beef (or venison) jerky -- plus some tips on buying a dehydrator!
Celery brine cured venison - perfect for serving with colcannon or Reubens.
A cross-country effort to bring you the best flat meat since bacon. NWEdible and The Lazy Homesteader team up on wild jerky.
Dreamy rillettes (venison & pork), warming French lentils, and a real nice roast roulade of duck.
Double the game, double the fun.
See how I made cold smoked venison Bresaola in the style of Sudtirol in northern Italy
Have a hunter friend and want to cure something? Kill two birds with one stone and make a deer bresaola.