Of course this works best with wild birds like turkey, pheasant — or even a big mess of quail. Don’t just “breast ’em out” and toss the rest — all those bones and meat are the ticket to great stock!
Add 1 tsp spice mix per quarter lb of ground meat, and —poof— instant fresh breakfast sausage! Make up a batch of this spice mix ahead of time.
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 is a basic recipe for brown stock, using bones and meat from just about any fish, game, or livestock. Click here for a detailed treatise on stock.
Brining improves flavor, reduces toughness, and adds moisture. Most meats benefit – but lean, tough and dry meats (like game) benefit most of all. For wild birds brining opens up vast cooking options that otherwise would produce dry, tough meat.
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.
Another fine addition to taco night.
A spicy, delicious condiment that makes things pop!
A versatile condiment — limited only by your imagination. It’s native home, however, is the taco.
This is a pretty standard recipe, with some tricks that make a difference:
The big secrets to a Caesar salad that pops are really good fresh, crisp romaine, anchovies, and properly emulsified dressing. The other ingredients are important too… but those three are where most people take shortcuts that impact the result.
Creme brulee sous vide? A great idea!