I’ve worked for years with a lamb and goat farm. Occasionally customers send in requests, and one that caught my eye awhile ago was the Barnsley chop. What is a Barnsley chop, you ask? It’s a saddle chop: a thick, cross-section of the loin that creates a lamb double-chop or double loin chop. History Accounts…
Carnivore
Traditional Pennsylvania Dutch Scrapple Recipe
Do you like bacon? Pancakes? Crispy, browned things cooked on a griddle? Maple syrup? Of course you do, so fasten your seatbelt and come aboard Alan’s organ train, because we’re traveling to scrapple country. If you like offal, or even if you don’t partake in the finer parts of animals and you’ve never had scrapple,…
Elk or Venison Backstrap Bresaola
If you like making charcuterie, or are charcuterie curious, bresaola is a great place to start. Bresaola is a traditional Italian charcuterie, and it’s a lot easier to make than other types of cured meats as it’s a whole-muscle cure. With whole muscle cures, all you have to do is season a piece of meat,…
Wild Fennel Seed Venison Chorizo
I’ve been making a lot of charcuterie using UMAi DRY casings lately, and, after a month, my first one is done: a Spanish chorizo-style salami recipe made from ground elk and pork flavored with wild fennel seeds. If you’re not familiar, this is a dry cured sausage that’s very different from lump Mexican chorizo beef…
Smoked Shank Stew with Huitlacoche and Tepary Beans
Venison shanks (any shanks, really) make great soup and stews, and this one, with Mexican flavors of dried beans and huitlacoche, is fantastic. Originally I was trying to recreate a soup my mother described to me from a trip to Mazatlan, but, instead of the brothy soup I intended, it turned into a more stick-to-your…
How to Make Venison Biltong at Home
Biltong is a great piece of South African beef charcuterie. If you like making charcuterie at home, or just like a good bag of jerky you’ll love it. Just think beef jerky, but softer, more tender. If you’re not familiar, biltong is made by cutting meat into slabs about an inch thick, seasoning, with black…
Smoked Venison Tasso Ham
A venison tasso recipe may not exactly be a traditional piece of charcuterie, but, if you like spicy smoked ham, you’ll love it. If you’re not familiar (it’s kind of an obscure ham) tasso is a smoked Creole ham that typically has a spicy rub of paprika and cayenne, among a bunch of other things….
How to Make Boneless Venison Ribs
Rib meat has to be one of the most underrated cuts of venison. Typically it will go in the grind pile after getting a thorough trim, or, as I see more often, left on the carcass for the cayotes. Today, I have for you, solid proof that deer ribs make for great eating, and…
