Steven Rinella shares one of his favorite recipes for preparing wild game — the blade roast. You can do a blade roast off caribou, moose, elk --any member of the deer family. It's an important recipe because shoulder tends to be one of the most neglected and abused cuts of meat out there.
Not many people can say Steven Rinella has made them dinner. Now’s your chance to become a part of that small group of lucky individuals. You and three friends could spend the weekend at the historic Kimpton Armory Hotel in Bozeman, Montana, where Steve will prepare a wild game dinner for you. The raffle’s grand prize includes a two-night stay at the hotel and an airfare reimbursement up to $3,500. Each attendee will also receive a signed and...
Don’t let the name throw you. Call it the Freedom Cut if you want, but you really should learn the absolute coolest way to remove and prepare your deer ribs and loin. A French Cut Rib Roast is really just a piece of the loin or backstrap left attached to the tops of a few ribs. It’s a common product in a fancy package, the kind of meal you’d make for a special occasion or special people, like a Christmas dinner or a big date. It looks cool on the...
Like so many Americans during the pandemic, I’ve found myself eager to try new things in the kitchen. Recently I wanted to make venison chorizo and andouille sausage, but I had one problem—no pork fatback. So I wondered, can you make sausage without animal fat? A sausage without fat isn’t a sausage. It’s essential for making the meat juicy and succulent. I’ve heard of animal fat alternatives to fatback and tallow, such as powdered milk or sautéed...