The big day finally arrived this weeked. I removed the leg of venison that’s been hanging to dry for the last three weeks in the back stairway and extracted it from its wrapping of cheesecloth. By now it should have transformed into prosciutto, according to the recipe. As you can see, the venison was covered [...]
Tags: curiing meat·prosciutto·venison
Take a look at these gorgeous sausages made at home from venison that was gifted to us by a neighbor whose family owns a farm in southern Virginia. With these sausages, I’ve finally used the last of what was probably 30 pounds of venison. We’ve almost eaten our way through one venison thigh turned into [...]
Here’s a leg of venison looking like a mummy, all wrapped in cheescloth. In fact, this venison ham has been embalmed–so to speak–having cured for two weeks in a brine of salt, sugar and spices. This is one of two legs we received as a gift from neighbors who own a farm in Virginia. I [...]
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers. 
© 2009 The Slow Cook — Design by Keri Marion
