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The Nasty Bits: Venison Neck

Chichi Wang 10 comments

Braising neck in wine is just about the most delicious thing you can do with a neck. And when that neck is from a deer your editor shot, skinned, and butchered, all the better. More

Slow-Roasted Spice-Rubbed Venison Loin

Serious Eats J. Kenji López-Alt 13 comments

Cooking venison loin is not all that different from cooking beef loin, except that it is significantly leaner. Since fat transmits heat much slower than lean protein, in beef, it acts as an insulator. Thus the fattier the cut, the slower it cooks. Lean venison take only about two-thirds the time to cook than an equivalent-sized piece of beef. More

'Field & Stream' Magazine's Feature on Venison

Erin Zimmer 7 comments

Venison cubes. [Photograph: Robyn Lee] "You lookin at me?" [Flickr: gregory scott clarke photography] Outdoorsy magazine Field & Stream spotlighted venison in this month's issue. For all the readers who shot Bambi but don't know how to eat it, this spread is incredibly comprehensive. Why should you eat venison? Because it's more American than apple pie. How should you prepare it? Try Bobby Flay's pan-roasted venison with jalapeño sauce or Paul Kahan's roasted venison backstrap. Speaking of backstrap, the magazine's editors also weighed in on their favorite cuts and for editor-at-large T. Edward Nickens, it's all about the backstrap (or the longissimus dorsi muscle, which aids in the deer's "zero-to-see-ya-later speeds"). He writes: Every serious deer hunter has a... More

Photo of the Day: Chocolate Fawndue

Robyn Lee Post a comment

Photograph from Rakka on Flickr Artist Rakka is posting an image of a deer every day this year for her project Year of Deer. Today's deer: a pun-tastic chocolate fawndue. Related Photo of the Day: I Scream, You Scream Photo of the Day: Nat King Cole Slaw... More

Hunters Were the First Locavores

Ed Levine 16 comments

Image from iStockphoto.com A terrific, provocative op-ed piece in the New York Times today argues that hunters were locavores before anyone had coined the term. Writer Steven Rinella, author of The Scavenger's Guide to Haute Cuisine, is an avid hunter and, apparently, a serious environmentalist as well: While many people will never give up their opposition to killing Bambi, others may change their minds when they realize that destroying a deer's reproductive abilities or relying on the automobile for population control is really no less wasteful than tossing fresh produce into a landfill....Hunters need to push a new public image based on deeper traditions: we are stewards of the land, hunting on ground that we know and love, collecting... More

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