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Corned venison is as simple as it is delicious. We’ve all met people who claim not to like venison. I’ve never seen anyone fail to light up with their first bite of corned venison. Many cuts work well, but a boneless roast from the hindquarter Read More …
There are as many jerky recipes as there are people making jerky. This basic recipe is great “as is” but also a fine platform for tinkering.
This is a standard recipe meant for chicken breast or veal, both naturally quite tender. Venison or any tough cut should be tenderized first unless you have an exceptionally tender cut.
This is a great way to show off tougher venison steaks, like rounds. Even a tough old buck that chews like a superball will be fork tender and delicious. It also works for steaks with lots of connective tissue, like sirloin or shoulder. It’s serious Read More …
A heavily smoked and highly spiced cajun sausage, typically used as an ingredient for other cajun dishes (like jambalaya, gumbo, or in a crawfish boil).