Streams

Mmmmmm...Meat.

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!

Guests:

Anthony Licata

Tags:

More in:

News, weather, Radiolab, Brian Lehrer and more.
Get the best of WNYC in your inbox, every morning.

Leave a Comment

Register for your own account so you can vote on comments, save your favorites, and more. Learn more.
Please stay on topic, be civil, and be brief.
Email addresses are never displayed, but they are required to confirm your comments. Names are displayed with all comments. We reserve the right to edit any comments posted on this site. Please read the Comment Guidelines before posting. By leaving a comment, you agree to New York Public Radio's Privacy Policy and Terms Of Use.

Sponsored

Feeds

Supported by