The weekend is on the horizon. For many, the weekends are time to gather together among family and friends and enjoy a few of life’s great treasures – conversation, camaraderie and, most importantly, cuisine. There is nothing better than enjoying a meal among loved ones, especially a meal that you put a little extra TLC into.
Today, Whitetail Club Executive Chef Steve Topple is here to help get your menu going with a great tip: how to butcher venison. As we call McCall, Idaho “home,” we are accustomed to (and big fans) of having a variety of locally- and regionally-sourced meats available to us. One of the most delicious is venison. While many akin venison to the texture of a fine steak, it’s much more moist but lower in calories and fat than most beef, pork or lamb. Better tenderness and better for you? Count us in.
To get your next venison dish started, follow Chef Topple’s quick tips in this handy guide:
Serve your meat alongside a fresh seafood for a Pacific Northwest twist on surf ‘n turf or, of course, pair it with those beautiful Idaho potatoes! Whatever ends up on your dinner table this weekend, we hope you enjoy it alongside good company. And remember, if you don’t feel like cooking, or butchering your meat for that matter, come visit Chef Topple at the restaurants at Shore Lodge. He has got you covered.