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Venison Prosciutto, 12 months later
Well, after 12 months of hanging, it was finally time to dig into the Venison Prosciutto. The outside was tough and inedible, but as we got to the dark meat in the middle, the taste became increasingly...
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Trip Report: Colorado OTC Backpack Elk Hunt
We had been awake for 40+ hours, but our drive West had been seamless. After spending 24 hours at 9000 feet, we decided to go ahead and push into the backcountry a half day early. Even though we...
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Pemmican
Pimi: “Fat or Grease” Pemmican is a traditional food of native North Americans that was later adapted by European fur traders and explorers. It generally consisted of a lean game meat such as Deer,...
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Late Season Mature Buck Success
In last week’s post, I wrote a bit about a specific area that I have been focusing on as of late. Though I do not consider myself a trophy hunter per say, like many hunters, within the confines of...
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Venison Birria
Chef Margarita Carrillo Arronte has a extremely thorough and well researched new cookbook out called “Mexico”, which details numerous traditional Mexican cuisines by their region. If you are into...
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Roasted Squirrel
Over the last few years, I have experimented extensively with various ways of roasting squirrel. The topic of slow cooking squirrels has been thoroughly covered, but there still seems to be some...
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Venison Shank Stew
I’ve long been a fan of shanks of most any animal (pork, deer, lamb, beef etc) because it is one of the more unique tasting cuts. Even beef shanks are often described by pedestrian eaters as being...
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Humans Evolved to Eat Meat
We have all heard the argument that, due to intestinal lengths, humans were not designed and/or physically evolved to consume meat. The argument usually goes something like this: Carnivores have...
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Trip Report: San Juan Elk Hunting
Having hunted across the river last year, we daily saw the steam powered train passing through the canyon well below us and thought that using the train for backcountry access might indeed be a fun and...
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