I was introduced to carpaccio about a year ago while doing prep work in a commercial kitchen. At the time, we used beef eye of round from steamship rounds we butchered in house. This is an exceptional cut for carpaccio, but in the back of my mind I had a feeling that venison loin would be even better. It turns out I was right. Carpaccio first arrived on the culinary scene in 1950, dreamt up by Italian restaurateur Giuseppe Cipriani. Cipriani was the owner and founder of Harry’s Bar in ...

If you’ve been deer hunting for a number of years, you’ve likely had your fair share of venison summer sausage. Usually stuffed into five-pound sleeves of dark colored collagen casing and served in slices alongside beer, cheese and crackers, this cured meat staple is ubiquitous in deer camp kitchens across North America.  Frequently prepared in butcher shops and small-scale wild game processing plants, the roots of summer sausage can be traced back to pre-industrial Germany where it was ...