Cool Stuff – Antlered Game
“Deer Hunting VII: Venison Tenderloin”

Tenderloin. Is there anything better? Please name it. Go ahead… I’ll wait… …. …. …. That’s what I thought. Tenderloin…the stuff of Gods. There were dozens of deer aging in Paul Michael’s snazzy cement hanging room at deer camp. And he let me go in and pull the tenderloins from as many as I wanted. Christmas come early, I say! I took 6. There were a lot of mouths to […]

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“Deer Hunting VI: How to Cook a Deer Liver”

It ain’t pretty, but it’s gooood. Just remember as we go on this journey together that we believe in certain principles around here. That animal protein or vegetable protein, if you’re going to eat, something has to die. And if I’m going to kill something in order to eat, then I want to use every part of it. So as you shimmy your way down the page keep reciting the […]

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“Deer Hunting V: How to Cook a Deer Heart”

The Native Americans used to eat the warm heart of their prey in order to inherit their spirit. It was also a way to honor the animal, and use every part of it. So on my deer hunt in the Delta a few weeks ago, I decided to “go native.” And I’m glad I did. It was delicious. And it’s good for you. And all of the veteran hunters looked […]

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“How to Age Venison, then Braise It”

In a few weeks I’ll be deer hunting. Someone recently told me that squirrel is the best meat in the woods. And while I plan on testing that theory and presenting you with a squirrel recipe one of these days, until then I’m clinging on to the notion that venison is the best meat in the woods. The key to good venison is aging it properly. Just like a good 12 ounce T-bone […]

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