Equalizer Venison Lasagna

This uses an “Equalizer” technique I invented by accident. It can be used for any long-cooking tomato based sauce.

Poultry Stock

Of course this works best with wild birds like turkey, pheasant or a big mess of quail. But you can substitute storebought poultry.

Wild Mushroom Soup

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 …

Braised Wild Turkey Breast

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 …

Braised Venison Shoulder

Think of this as “pulled venison”,­ a wonderful and simple way to show off one of the least respected cuts. It’s a guaranteed hit, even among folks that aren’t too sure about wild meat.

Refried Beans

Ok, ok. It’s beans, not wild meat. Hey, it uses venison stock. And it’s so good it’s a perfect side dish for many other recipes.