Christmas Dinner

Christmas Dinner
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.

Recipes:

“Christmas Venison,” Rebecca Gray, via Bonnie Brae Farms

“Roast Venison,” Recipes.com

“Christmas Venison Recipes,” Scott Harris, Scott’s Ravings

Cookbook:Venison, WikiBooks.org

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Short Link: http://wp.me/p6sb6-bXD

Image (“Christmas Dinner: Reindeer Meat”) via Mike Licht, NotionsCapital.com. Download a copy here.

Comments are welcome if they are on-topic, substantive, concise, and not boring or obscene. Comments may be edited for clarity and length.

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One Response to “Christmas Dinner”

  1. Mike Licht Says:

    RELATED:

    “Georgia River Reindeer Population Dramatically Dropping,” Bonnie Christian, Huffington Post

    “Why does Santa Claus use reindeer?” Jason Freeman, Southtown Star

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