Amy Pearl's journalism career began at the New York Post where she worked as a copy kid all through high school. She split her college years between ...
Friday, January 08, 2010
Wild game is showing up on more and more restaurant menus these days. The editor-in-chief of Field and Stream had some cabin-to-condo tips on preparing venison.
It's kind of Michael Pollan meets Rambo: Foodies and locavores turning to hunting to satisfy their meat cravings.
Anthony Licata, editor-in-chief of Field and Stream, said that most of the buzz words surrounding meat these days --organic, local, humanely raised-- are nothing new for hunters.
And, in case you have a few sides of venison in your freezer right now, here's a tip from Field and Stream: venison is a very lean meat, so it either needs to be braised until tender, or seared and served a little rare.
And while Licata does not find venison gamey, he does have this warning: if your idea of eating on the wild side is a grilled chicken breast, maybe deer meat is not for you. Happy hunting!