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Scott Leysath

All we are Saying is: Give Meat a Chance


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Every now and again, it seems appropriate to list a few of the more important guidelines to give your antlered game the best chance of getting rave reviews at the dinner table. Let’s face it, we’ve all had some pretty funky venison. Hopefully, any unpalatable dishes you prepared in the past resulted in a learning […]

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Scott Leysath

How to Make a Medium Rare (and delicious) Venison Roast


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Do understand that, no matter how perfect the preparation, some antlered game roasts are just not meant to be cooked medium-rare. Older rutting males will rarely taste as good as a young female. And venison that is not properly aged will be tougher than those that are aged for a week or two. Most of […]

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Scott Leysath

Mixed bag – a Stew Pot for All


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The best part of the swine population boom – bacon. OK, maybe not bacon exactly as we know it today, but pretty close. Game was plentiful and well-fed. They included wild turkeys, whitetail deer, rabbits, turtles and, when things got a little tough – lizards, snakes and any other protein unlucky enough to get caught. […]

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Scott Leysath

There’s Only One Way to Slice


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Much like a board, there’s a definite direction that those muscle fibers run. Depending on the cut of meat, the fibers may be more or less defined. The more tender cuts like tenderloins and backstraps have muscle fibers that are finer. The tougher cuts, the ones that do more work (or at least they did […]

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Scott Leysath

Fun for Fall – Cooking With Barley


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Barley is good stuff all by itself, but it gets even better when floating around in a flavorful broth alongside tender game meat and seasonal vegetables. It’s easy to cook. No need to measure anything. Pour some pearled barley, that’s the stuff with the outer shell removed, into a pot. Cover with water. Bring to […]

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Scott Leysath

A Venison Meatball Sandwich Made Easy


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Toss it onto a hot grill and cook it until the internal temperature is between 130 and 135 degrees. After a short rest, slice the meat ACROSS THE GRAIN, take a bite and hit yourself for turning it into burger in the past. Any ground game can be made into meatballs, but the antlered species […]

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Scott Leysath

Easy Solutions for Making Tough Meat More Tender


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And since we didn’t have the time to let it hang for a week or so before processing, I removed part of a backstrap and tossed it on the grill with some local produce. Some of the other people from our group joined us for a taste test. “You know, I thought it would be […]

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Nikki Boxler

A Venison Dish for the Season to Come


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Here is what you will need: Meatloaf Ground venison (2 lbs) 1 onion, diced 1 egg, beaten Salt & pepper to taste 1 tbsp. Worcestershire sauce 1 cup of bread crumbs 1 oz packet of onion soup mix 1 cup of milk Glaze Topping: ¼ cup ketchup ¼ cup brown sugar ¼ cup apple cider […]

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