homemade venison sausage

It’s been my experience that most folks won’t bother giving a sausage recipe a second look. They think it requires special equipment and a chemistry degree. Grinders, cures and casings — and, really, what are those casings made of anyway? This breakfast sausage recipe is as simple as making venison burgers. Nothing more than a…

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It’s a Southern thing, or “thang.” From the Mississippi Delta to the Appalachians of Virginia, I’ve been served cat head biscuits in various forms, and they’ve all been exceptionally good. Some are light and flaky, others a bit on the heavy side. The “cat head” name comes from the irregular shape of the oversized biscuits.…

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While working on a television show, I wound up in a popular restaurant in Brainerd, Minnesota, for lunch. One of the featured dishes highlighted on the menu was the “tater tot hot dish,” apparently the state casserole. Four out of five of us, the locals, ordered the hot dish. I was the odd man out.…

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venison neck roast

Following the usual braising protocol, the venison neck roast is first browned, and then slow-cooked in a shallow liquid bath in a covered container. I’ve added an additional flavor element by brining the roast for several hours before roasting. This process works just as well with any venison roast. I often hear fellow hunters complain…

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