The chest freezer in my garage is chock-full of venison. But I didn’t harvest a single deer this season.
How is that possible? Well, it’s actually quite simple. In lean seasons, I’ve learned to replenish my yearly supply of deer meat meat by perfecting the art of cooking parts of the deer most of my hunting companions don’t want or have never considered cooking themselves.
While that may sound less than appetizing, I can promise you that some of the lesser-known portions of meat can be turned into downright delicious table fare.
Continue reading “How to think (and cook) like a venison scavenger”