Browsing All Posts filed under »Cooking«

Fall is here…time to braise Lamb Shanks

November 8, 2012

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Been a long time since I made my last update. Between moving, family matters, work, and superstorm Sandy, haven’t spent any time upstate this year. Despite those issues, things are going well. I’m able to practice bow in my new apartment (via scaled-down deer targets and a large foam cube). After a month hiatus, I’ve […]

Long Hiatus, Big Changes Coming

March 29, 2012

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So, the photo gallery I’d linked to in early posts went down a few weeks ago, taking all of my embedded images with it. Fortunately, I’ve re-uploaded all of my old photos, as well as some new ones to a new picasa web album. Also, there is now an associated G+ account. I will fix […]

Started Training, First Injury

January 10, 2012

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Last weekend was simultaneously great, and disconcerting. I started out very well, I had fantastic Italian food Friday night. I had an excellent Brunch Saturday Morning. At noon, I took the train over to Brooklyn to check out Crossfit Virtuosity, a crossfit club owned by the Founder of Crossfit NYC, Keith Wittenstein. As far as […]

Hunting Season is Over…Time to Start Getting Ready for Hunting Season

January 10, 2012

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2011 was an incredibly educational year. I took my first deer, I learned to field dress multiple species, cooked several types of game meat, learned the basics of bow. Now I’ve got roughly 9 months to prepare for this coming fall. I have a few major goals: Be stronger than I was back in 2009 […]

Cooked and Cleaned my First Small Game: Cottontail Rabbit

January 8, 2012

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Over x-mas break, I visited my family’s farm in northwest Iowa. There, my cousin bagged a nice a nice cottontail rabbit. Somewhat to my surprise, they generally would take the carcass and feed it to their cat. I was shocked. I wanted to eat the rabbit. He laughed, but obliged. I’d never cleaned a rabbit […]

25 Lbs. of Meat: My Cured Venison Finally Arrived.

November 29, 2011

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As Shipped: 25 pounds of Venison summer sausage and pepperoni: At this point I could probably survive the winter on cured meats plus the contents of my freezer. TheNouveauJäger

Beast Feast, Venison Jerky, Pemmican, and the Zombie Apocalypse.

October 20, 2011

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Beast Feast Coming home with 27 pounds of meat gave me the opportunity to make some interesting dishes. On Sunday, I hosted a small potluck party, Beast Feast: I supplied the main courses, about 8 pounds of Venison Steaks and 5 pounds of Kung Pao Pheasant. To cook the venison, I let the steaks warm […]