Recipe

Once you enjoy breakfast with your own links and a delicious sandwich at work made with your own salami, you’ll be shopping for a grinder and looking for more meats to grind in no time.

If your season is going like mine, then you’re up to your elbows in meat processing. I was fortunate to kill a mule deer doe late in the archery season and I just killed my first elk, a cow, last week. In less than three weeks my freezer is overflowing.

This recipe is perfect for meat that is less tender or coarse. Velveting the meat with the marinade is the first step, and it’s one way restaurants make thin-sliced meat feel tender and smooth in your mouth.

This recipe is the perfect thing to utilize some meat that over stayed its welcome in the freezer. It’ll tenderize it and rehydrate it.

Kabobs are a terrific way to share meat. They’re fun to eat, everyone likes them and you can make them on the grill, over the fire, or in the toaster oven.

All this meat can be served hot or chilled. If you have a food slicer, it’ll make terrific sandwich meat. Smoking is a good way to prepare a lot of meat for use later.

This recipe will help you make a tasty meal of meat from the shoulder, one of the least tender big pieces of meat you brought home. It’s simple food, but it’s delicious.

This lemony sauce has a sweet side and the pears add a pleasant chunk to bite. A little cardamom makes it more sophisticated. It’ll bring some variety to that freezer-full of fish you’ve been whittling away at all winter.

Turkey seasons are kicking off in many states this month. It’s funny that some people see turkey as the last hunt of the season while others consider it the first hunt of the year. Whichever camp you fall into, this simple turkey schnitzel is a good way to eat some of that “thunder chicken” breast.