The secret to good chili is the right mix of chiles! (who knew?)
This is a meat sauce suitable for spaghetti, lasagna, ravioli, whatever. It uses an “Equalizer” technique I “invented” by accident.
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.
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.
Meat and veggies on a stick over a grill. What’s not to love? Boneless dove breasts are delicious and the perfect size. But this recipe includes a game-changing trick (see what I did there?) that works with any kabob based culinary adventure.
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.
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 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.
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 is 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, easy, and delicious.
This will never win a contest against a well made “from-scratch” stew recipe but it is faster, easier and still really good.
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.