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| Roasted Venison |
At this
time of the year in rural America, it's common to see a freshly shot and
gutted deer hanging in someone’s yard. Historically hunting provided a
family's meat supply for an entire year. Most hunters had to be multifaceted
with the ability to track, shot, skin, butcher, and preserve their meat in the woods.
Hunting traditionally started in the fall when the weather became cold so that the meat would
not spoil before it had been butchered and preserved. They say there is nothing
like freshly hunted venison.
Roasted Venison Recipe: http://www.venisonrecipes.net/roast-venison.html
Charcuterie (Preserving Meats) and British Foodways: http://downloads.bbc.co.uk/podcasts/radio4/foodprog/foodprog_20110314-1630a.mp3
Meat Eating History in North America: http://www.npr.org/blogs/thesalt/2012/06/26/155720538/the-making-of-meat-eating-america
The Meat Eater’s Diet: http://www.npr.org/blogs/thesalt/2012/06/25/155588094/we-evolved-to-eat-meat-but-how-much-is-too-much
Charcuterie (Preserving Meats) and British Foodways: http://downloads.bbc.co.uk/podcasts/radio4/foodprog/foodprog_20110314-1630a.mp3
Meat Eating History in North America: http://www.npr.org/blogs/thesalt/2012/06/26/155720538/the-making-of-meat-eating-america
The Meat Eater’s Diet: http://www.npr.org/blogs/thesalt/2012/06/25/155588094/we-evolved-to-eat-meat-but-how-much-is-too-much