Tried something different the two deer I killed last Fall, breaking down the hind quarters into smaller, single-muscle cuts. Just coated this one in piment d’espelette and smoked it at around 180 degrees, then salted as it rested and finished with a little Fresno chili olive oil. If you’ve ever thought of venison as tough or “gamey,” come on over—I’d be happy to change that perception

Tried something different the two deer I killed last Fall, breaking down the hind quarters into smaller, single-muscle cuts. Just coated this one in piment d’espelette and smoked it at around 180 degrees, then salted as it rested and finished with a little Fresno chili olive oil. If you’ve ever thought of venison as tough or “gamey,” come on over—I’d be happy to change that perception. #southernliving #meatbutter

Tried something different the two deer I killed last Fall, breaking down the hind quarters into smaller, single-muscle cuts. Just coated this one in piment d’espelette and smoked it at around 180 degrees, then salted as it rested and finished with a little Fresno chili olive oil. If you’ve ever thought of venison as tough or “gamey,” come on over—I’d be happy to change that perception2019-03-13T05:23:30+00:00

Friends: “Do you miss NYC?” Me: “It’s February, strawberries and crawfish are in season, and it’s a high of 73 degrees today. What was the question?

Friends: “Do you miss NYC?” Me: “It’s February, strawberries and crawfish are in season, and it’s a high of 73 degrees today. What was the question?” #nola #staychubby #southernliving

Friends: “Do you miss NYC?” Me: “It’s February, strawberries and crawfish are in season, and it’s a high of 73 degrees today. What was the question?2019-02-11T20:45:16+00:00
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