In this two part episode, Brandon and Lauren are talking about hunting and preparing deer. Brandon talks through deer processing and talks about that “gamey” flavor everyone uses when talking about venison. He and Lauren also discuss the culinary challenges of venison and how they bring more fat into the preparation of such a lean meat.
Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class:
- Hands-On Harvest Classes – Come to one of our harvest classes on our homestead in Oklahoma. We offer pork, beef, lamb, and goose harvest classes in the Spring and Fall. Spots are limited to just eight students per class to keep the hands-on experience undiluted. Jump on this chance and sign up today! Farmsteadmeatsmith.com/upcoming-classes/
- Meatsmith Membership – We created an online community and resource for homesteaders and farmers. It serves all those who want to cook and eat well. We offer the fruit of our labors (and our kitchen) from more than fifteen years of experience, and our Membership community of more than six hundred is an invaluable digital resource. The only one of its kind in the country, Meatsmith Membership provides an earnest and winsome approach to domestic livestock raising, slaughter, butchery, curing, cookery, and charcuterie. Join today and partner with us in growing your home around the harvest. Monthly memberships are $17.49/month plus a $29.99 signup fee. Or purchase an Annual membership for $189.49/year with no signup fee, saving you $50.38. There’s a 7-day free trial for Annual memberships. Farmsteadmeatsmith.com/product/membership/
Part 1 Show Notes:
- How entire families can enjoy hunting 11:30
- Brandon takes us through deer processing 18:20
- Where does that gamey flavor come from 32:00
- Another trick to skinning deer 38:50
- How to tell how old an animal is 49:00
Part 2 Show Notes:
- The culinary challenges of deer and how we use it 1:00
- The genius of brining the meat 12:50
- Another way to embrace the leanness of venison: cooking it rare 16:10
- Why you have to be willing to try something new 17:30
- Wild animals versus domesticated animals 28:50
- The very human act of hunting 31:40
- The rite of passage of the hunt and how we help people do it for the first time 45:00