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A Sandwich A Day: Venison Meatball at Bien Cuit

New York Christine Chung Post a comment

In this great city of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around New York. Got a sandwich we should check... More

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

Wine-Braised Venison Neck

Serious Eats Chichi Wang Post a comment

Adapted from Bones by Jennifer McLagan... 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

Hot Dog of the Week: Christmas Dog with Venison Chili

Hot Dog of the Week Hawk Krall 11 comments

I was surprised to not find anything out there resembling a Christmas-style hot dog. Last year around this time we featured Alaska's reindeer dogs, but this year I decided to get in the kitchen and come up with my own. More

Venison Chili for Christmas Hot Dogs

Serious Eats Hawk Krall Post a comment

This recipe was developed for Christmas Hot Dogs but tastes great on its own as well. Spiked with cocoa and cinnamon, it's similar to a Greek or Cincinnati-style chili but not as aggressively spiced. I wanted to keep the spice... More

The Nasty Bits: Wild Venison Heart

The Nasty Bits Chichi Wang 23 comments

I didn't do anything to contribute to this delectable platter of seared heart and eggs, besides providing moral support and a mouth to feed. After trimming away the part of the heart through which the bullet entered, Kenji sliced, salted, and seared the heart with plenty of browned butter. More

The Nasty Bits: Venison Heart Tartare

Serious Eats Chichi Wang 6 comments

Tartare is a preparation most commonly applied to beef or fish flesh, but the idea of eating offal in its completely raw state has always appealed to me. Oftentimes I've held a brain, liver, or heart in my hands, inhaled the sweet smell of an organ that's so wonderfully pungent and perfect on its own, and felt compelled to eat it as is. Here, with the help of NYC chef Sebastiaan Zijp, we prepare venison heart tartare. More

Hot Dog of the Week: Reindeer Hot Dog

Hot Dog of the Week Hawk Krall 4 comments

[Original artwork: Hawk Krall] Past Weeks' Dogs Cincinnati Cheese Coney24th & Passyunk TruckTexas TommyPhilly Dirty Water DogChicago Dog Popular on the streets of Anchorage, Alaska, and slowly making its way across the country, this week we bring you the Reindeer Dog. Made from Alaskan caribou, these dogs are split and grilled and served on a steamed bun. The taste is similar to venison sausage but slightly less gamey. Standard condiments include grilled onions deglazed with Coca-Cola, mustard, and even cream cheese, Seattle-style. The reindeer franks come from two major Alaska purveyors: Indian Valley Meats, which makes natural casing dogs containing a mix of caribou and beef, and Alaska Sausage And Seafood, where the reindeer links are smoked and seasoned... 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

Hazards of Eating Wild Game Shot with Lead Bullets

Robyn Lee 5 comments

Photograph from mandj98 on Flickr A study that examined the lead levels of more than 700 residents in North Dakota revealed the hazards of eating wild game shot with lead bullets. People who ate wild game killed with lead bullets had higher levels of lead than those who didn't. Although not dangerous for most people, North Dakota health officials recommend that pregnant women and children under six years old avoid eating venison killed with lead bullets.... More

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