This is a meat sauce suitable for spaghetti, lasagna, ravioli, whatever. It uses an “Equalizer” technique I invented by accident.
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.
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 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 recipe for a basic brown stock, using bones and meat from just about any fish, game, or livestock. Click here for a detailed treatise on stock.
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.