A Hunter’s Guide to Confit
In this easy-to-follow guide, Adam Berkelmans walks you through the process of making confit with wild game.
Read More
fat
Deer Fat and Sinew in Your Grind: How Much is Too Much?
Standard butchering advice is often to trim every bit of fat and sinew away, but the reality is more nuanced. Read more about why it could be advantageous to leave some in.
Read More
Wild Blueberry Pie with Schmaltz Graham Cracker Crust and Dandelion Syrup Whipped Cream
Natalie Aur has always loved baking sweet desserts – even more so when there are wild elements involved. This pie contains wild blueberries, a wild dandelion element, and home-rendered fat for the crust!
Read More
Venison Shank Confit
Field Staff Writer Heidi Chaya uses beef fat to confit venison shanks. This is a French process where meat gets submerged in fat and cooked slowly to unctuously tasty effect!
Read More
Podcast: Episode 312, Chewing the Fat about Wild Game Fats
In this episode, join Justin and Kory as they chat with Wade Truong and Rachel Owen of Elevated Wild. They dive deep into the world of harvesting, preparing, storing, cooking with several wild game fats, and so much more! #harvestingnature #elevatedwild
Read More