In Michigan and a number of other states around the country it's already or nearly deer season. Which if you're a hunter or are lucky enough to know a generous hunter it's also a time that some truly primal food is on the menu. I was lucky enough as a kid to be raised in a family with a number of avid deer hunters and to this day I usually put away enough venison in the fall to have it available year round. I'm hoping this year is no exception.

While the last few years I've adventured out a bit from my comfort zone and done some interesting things like smoking venison roasts. This year though I'm planning to break completely with tradition and put away absolutely no "venison burger" which has always been the staple way of processing deer in my family. I have 1/2 of a grass fed steer on the way which will come with plenty of ground meat so I have no need for even more "burger".

On top of that I'm planning to actually utilize the fat from the deer rather than just discarding it. This is pretty scary to me since for years I've been told how terrible of a taste that fat will impart on the meat. However, inspired by Hank Shaw at Honest and in some limited experiments so far I've been pleasantly surprised.

Between getting married, adopting a crazy basset hound, and fencing in my backyard I've had little time to blog. I'm hoping over the next month to get back into the swing of things blogging about my experiences with venison this year.

For now I'm planning to do a cased sausage with cold hearty fresh herbs (rosemary and sage) we still have in the garden. Brine and smoke an entire hind quarter using a recipe based in part of corned beef. And try my hand at coming up with something resembling Liverwurst or Braunschweiger uses all deer meat including liver, fat, and venison. The first deer is already in the fridge waiting to be processed into sausage and I'm super excited to get started tonight.

I'm hoping to have a series of posts up this month on my experiences on Making It Primal. If anyone had any suggestions for me on things to try, I'd love to hear them.