“Best sausage I’ve ever had”

This venison prosciutto is a reminder of a season long past, and how our perspectives and expectations can change. It’s texturally perfect, slicing as nicely as any Italian or Spanish ham I have ever put a knife to.

We decided that for our first foray into beaver cheeks, it would be appropriate to emulate our favorite tacos.

We wrote up this guide for people who might be curious about trapping and would like to utilize the meat.

Pretty simple, and takes no time to prep or cook, yet it’s guaranteed to impress.

There is nothing like the tang and texture of real summer sausage.

Make a bunch of these- they might be the best protein packed, hiking, hunting, splitting firewood, high output on a cold day, snack ever.

Cutting into this coppa exposed a thing of beauty. It is honestly one of the coolest things I've ever made.

Keep the breading thin, and the oil hot, which allows the breading to brown and get crispy fast while minimizing the amount of time the meat is swimming in hot oil.

Tangier and smokier than the store bought stuff.

Birch beaver bacon- it had a nice ring to it.

Not a whole lot of people make smoked, cased, fresh chorizo.

This kielbasa is smoky and garlicky, and tastes great hot or cold.

This sausage was inspired by jagerwurst, a German sausage that translates to “hunter’s sausage”, and an old timey beaver lure recipe that we made this season.

Simple and humble, confit rabbit brings out the best in this delicate wild game.

A good way to make use of your venison liver- incorporate it into a spicy, smoky sausage.

Quick and easy, this versatile venison sausage is a staple in our kitchen.

Neither of us has had the fortune to have enjoyed a true cannibal sandwich in its homeland.

Whiskey, molasses and soy sauce add just enough sweetness & umami without masking the meat or smoky, campfire flavor.

Simple, savory, and aromatic, it’s comfort food, pure and simple.

Typically a springtime dish, this makes the perfect late-summer meal, when autumn is in the air but the days are hot and the garden still overflowing

Meat, onion, a little mint, and some fire and you have something that is highly addictive and satisfying- I couldn’t stop eating them.

Whenever we pull a package of Rachel’s sika deer from the freezer, we have special plans for it.

The perfect patio meal on a hot and humid Virginia summer evening when it's too muggy to even think about lighting any burners.