Making whiskey out of deer meat is not a common practice, but it is indeed possible. The process involves infusing the flavors of the venison into the whiskey, resulting in a unique and adventurous spirit. I had the opportunity to experiment with this concept and created a whiskey called “The Deerslayer.”
To start, I sourced red deer venison from a local farm in New Hampshire. The choice of red deer was deliberate, as it is known for its rich and robust flavor. The farm ensured the venison was of high quality and ethically sourced, which was important to me as an enthusiast of sustainable and responsible sourcing.
Next, I hand-chopped the venison into small pieces to increase its surface area and allow for better flavor extraction. This step required patience and precision, as I wanted to ensure that each piece would infuse the whiskey evenly.
To enhance the autumnal characteristics of the whiskey, I decided to incorporate other ingredients that are emblematic of New Hampshire during this season. Cranberries, known for their tartness and vibrant color, were added to provide a touch of acidity and a hint of sweetness. The porcini mushrooms, with their earthy and umami flavors, added depth and complexity to the whiskey.
To further enhance the aromatic profile, I included juniper berries, which are commonly used in gin production for their piney and citrusy notes. These berries added a layer of freshness and a subtle botanical touch. Green peppercorns were chosen for their mild spiciness and ability to complement the other flavors without overpowering them.
Once all the ingredients were combined, I allowed them to macerate in the whiskey for a period of time, allowing the flavors to meld together. This process is similar to steeping tea, where the flavors are extracted over time, creating a harmonious blend.
After the maceration period, the whiskey was carefully strained to remove any solids and ensure a smooth drinking experience. The resulting spirit showcased the essence of New Hampshire in autumn, with the venison lending a distinct meaty note that was surprisingly well-integrated with the other flavors.
When tasting The Deerslayer, the first thing that struck me was the rich and savory character imparted by the venison. It added a depth and complexity that I had not experienced in traditional whiskeys. The cranberries provided a bright and tangy contrast, while the porcini mushrooms contributed a subtle earthiness. The juniper berries and green peppercorns added a refreshing and spicy finish, completing the flavor profile.
Creating The Deerslayer was a fascinating journey that allowed me to explore the boundaries of whiskey production. While unconventional, the infusion of venison and other autumnal ingredients resulted in a unique and memorable spirit that truly captured the essence of New Hampshire in the fall.
While making whiskey out of deer meat may not be a mainstream practice, it is possible to create a whiskey infused with the flavors of venison. By carefully selecting and incorporating complementary ingredients, such as cranberries, porcini mushrooms, juniper berries, and green peppercorns, a truly distinctive and adventurous whiskey can be crafted. The Deerslayer is a testament to the art of experimentation and the potential for innovation in the world of spirits.