Ah, Christmas. “On Dasher, on Dancer, on Prancer, on Vixen.” On the table, that is. What could be a more perfect Christmas dinner than venison? Pudding for “afters,” of course.
In North America, wild reindeer are called “caribou.” Whatever you call deer, moose, or elk, their meat is called “venison.” Reindeer are raised for meat in Finland, Russia, and other cold places. North American caribou meat producers include Canada’s Kivalliq Arctic Foods. Reindeer farms in Alaska and Michigan harvest meat, but most reindeer farms in the Lower 48 rent out their beasts for holiday displays and don’t send them to Santa’s abattoir.
Have a Merry, meaty Christmas.
“Christmas Venison,” Rebecca Gray, via Bonnie Brae Farms
“Roast Venison,” Recipes.com
“Christmas Venison Recipes,” Scott Harris, Scott’s Ravings
Short Link: http://wp.me/p6sb6-bXD
Image (“Christmas Dinner: Reindeer Meat”) via Mike Licht, NotionsCapital.com. Download a copy here.
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