Make up a batch of this spice mix ahead of time. Adjust the servings/lbs of meat value to match the amount of spice mix you’d like to have on hand.
There are as many jerky recipes as there are people making jerky. This is a basic recipe that is great “as is” but also a great platform for tinkering.
Doves are delicious—and boneless dove breasts are the perfect size—but this recipe works fine with any meat cut to size.
Here is a great way to show off tougher venison steaks, like rounds. They will turn out fork tender, and delicious. Also works for steaks with lots of connective tissue, like sirloin or shoulder. It’s serious comfort food! And healthy too—the gravy has no fat Read More …
Venison stock is the perfect base for this simple but fantastic traditional recipe. It originally called for 6 tablespoons of butter – but with the gelatin contained in a well made stock you can cut much of that fat out and still achieve a very Read More …
This coaxes even a tough old gobbler breast into something tender, moist and flavorful. A typical adult gobbler has about 4lbs of trimmed, boneless skinless breast meat. You can also use the thighs and the legs. Hover here for the “skinny” on fat… Game sausage Read More …
This elegant sausage highlights and complements the flavor of venison with juniper berries, rosemary, wine and brandy. Most venison sausage recipes seem to apologize for the venison, either masking it with heavy spices or shoehorning it into recipes designed around other meats.
This is a great generic bratwurst recipe, and wild turkey meat is a fine base for sausage. But like most recipes adapted from domestic to wild meat, fat can be a critical factor.
This is an adaptation of a great chicken breast recipe. It involves slicing a boneless wild turkey breast into roughly half pound pieces, about the size and thickness of a chicken breast, each perfect for one serving. It is fast and easy.
This will never win a contest against a well made “from-scratch” stew recipe but it is faster easier and still really good.
This is a pretty standard recipe, with some tricks that make a difference: