0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Total
    Charcuterie 101

    Charcuterie 101

    Charcuterie 101 

    What is charcuterie? By definition, charcuterie, (pronounced “shar-ku-tuh-ree”) is the art of preparing and assembling cured meats and meat products. This French term, which originated centuries ago, only recently gained popularity as the trend of charcuterie boards has skyrocketed to high status. 

    So, why is charcuterie suddenly all the rage? First of all, it’s a casual, yet intimate way to enjoy food. A charcuterie board promotes gathering and conversation. It also sparks aesthetic and culinary interest, causing guests to linger longer and create lasting memories. 

     

     

    Second, because of the variety offered on a charcuterie platter, there is something for everyone. Every pallet, dietary need, or food restriction will be satisfied from the multiple offerings on a single board. In addition to cured meats, traditional charcuterie boards offer fruits (both dried and fresh), pickled vegetables, nuts, seeds, cheeses, crackers, and dips such as honey, jam, or hummus. 

     

     

    Third, charcuterie boards are beautiful to look at and as the saying goes, pretty food is more fun to eat! 

    The sky is the limit when it comes to creativity; charcuterie boards are a true form of art! 

     

    Venison Chili from The Kitchen Wild

    Venison Chili from The Kitchen Wild

    VENISON CHILI & CORNBREAD w/ HONEY BUTTER

    There are a few meals that are an absolute must for hunting camp and venison chili is one of them. After being in the woods all day there’s something so comforting to coming back to camp to a heaping bowl of hearty chili piled high with cheese and onions and of course that giant side of cornbread with an inappropriate amount of honey butter (because is there anything better than an inappropriate amount of honey butter?! The answer is NO! It’s so so good!)! It’s the perfect way to warm up and fuel up in preparation for the next days hunt!

    Served up on a French Oak Blackened Board

     

    Ingredients:

    (Large hunting camp recipe, you can easily cut this recipe in half for a smaller group) 

    2 lbs ground venison 

    3 cans Tri Blend beans (dark red kidney, pinto and black beans)

    2 Tablespoons olive oil

    2 onions

    2 green peppers

    8 stalks celery

    3-4 cloves garlic

    2 McCormick chili seasoning packets

    1 can Rotel tomatoes  (I blend these because my husband doesn’t like tomatoes) 

    1 can stewed tomatoes (blended)

    2 cups water 

    1 Tablespoon honey 

    1 tsp Johnny’s Seasoning Salt  

    Cracked black pepper to taste

     

    Instructions: 

    In a large stock pot add olive oil, cook ground venison until it has browned. Set aside.

    Add more olive oil back to pot, diced onions, peppers and celery. Sauté until they start to get soft.

    Add venison and garlic back to your pot, sauté for 2-3 minutes until garlic is cooked.

    Add McCormick seasoning packets, blended Rotel and stewed tomatoes, beans, Johnny’s, honey and water.

    Simmer for 30-60 minutes (if I’m in a hurry, 30 minutes will do but the longer the better!). Top with cheese and chives and enjoy!

     

    For more great recipes join Katie on her Instagram @Thekitchenwild