Food Afield With John Schneider

This is a new-old episode. Previously unheard footage of Kevin and I in the kitchen talking about whitetail venison while we cut up the front end of my whitetail buck. Then, a few weeks later, in early December, we're in the kitchen out at the farm putting together whitetail breakfast sausage. These are some good discussions about both dry aging, braising, and cutting up your whitetail venison as well as sausage ideas. Perhaps a few thoughts on these subjects that you hadn't considered...because we hadn't either! We get into the details about salt and fat ratios for the perfect sausage as well as flavours and storage ideas. I love this episode because Kevin and I are riffing off of one another while we are making sausage. There is some creative energy going on that I appreciate. I know that there are a few tidbits of information in here that you'll build from when prepping your own whitetail venison products this fall.  Let us know what you think! Kevin is over at IG @fromthewildca and www