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.
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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...
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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...
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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...
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