Venison heart is one of the most underutilized cuts of wild game and one of the most delicious. When cooked simply, it delivers a flavor and texture that rivals even backstrap. This easy pan-fried deer| The Rustic Elk
Beef tallow is one of our favorite rendered fats. It's easy to render, tastes amazing, and has lots of uses in, and out of, the kitchen. Learn how to make beef tallow in this tutorial.| The Rustic Elk
Seasoned ground venison and root vegetables are smothered in a spiked gravy sauce and topped with delicious mashed potatoes in this delicious shepherd's pie. I first found a shepherd's pie recipe several years ago when| The Rustic Elk
Contrary to popular belief, venison fat is useable and worth the effort to harvest. While deer tallow isn't a common term for most folks, it does serve a purpose and has a place in your| The Rustic Elk
