A venison preparation tip from Hank Shaw, author of the award-winning food blog Hunter Angler Gardener Cook
Your trophy is now heaped on the countertop in small mountains of meat. Here is how to...
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Archive for the ‘Hank Shaw’ Category
A Quick Guide to Refrigerating and Freezing Fresh Venison
Tuesday, December 1st, 2009A Better Burger: Five Tips for Making Ground Venison Patties
Tuesday, December 1st, 2009A venison preparation tip from Hank Shaw, author of the award-winning food blog Hunter Angler Gardener Cook 1. Remember those Brontosaurus burgers your mom made when you were a kid? Charred on the...
[[ This is a content summary only. Visit my website for full links, other content, and more! ]]The Best Meat for Venison Jerky (and How to Slice It)
Tuesday, December 1st, 2009A venison preparation tip from Hank Shaw, author of the award-winning food blog Hunter Angler Gardener Cook Nearly every part of the deer can be made into jerky, but the best cuts are the eye round...
[[ This is a content summary only. Visit my website for full links, other content, and more! ]]The Perfect Way to Pan-Fry Venison Tenderloin Medallions
Tuesday, December 1st, 2009A venison preparation tip from Hank Shaw, author of the award-winning food blog Hunter Angler Gardener Cook A venison medallion is a 1⁄2- to 3⁄4-inch slice of backstrap cut before or...
[[ This is a content summary only. Visit my website for full links, other content, and more! ]]Cooking with Bones: Five Tips for Making Venison Stock for Soups or Rice
Tuesday, December 1st, 2009A venison preparation tip from Hank Shaw, author of the award-winning food blog Hunter Angler Gardener Cook Save those bones! Venison makes excellent stock. More important, you’ll use more of...
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