Venison Spaghetti Sauce
This is an Italian meat sauce suitable for spaghetti, lasagna, ravioli, whatever. It uses an “Equalizer” technique I stumbled upon by accident.
Course: Main Dish
Venison Chili
The secret to good chili is the right mix of chiles! (who knew?)
Dove Kabobs
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.
Venison Parmesan
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.
Venison Country Style, with Gravy
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 …
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 …
Venison Sausage with Wine
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.
Wild Turkey Bratwurst
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.
Pan Seared Wild Turkey Breast
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.
Low Stress Venison Stew
This will never win a contest against a well made “from-scratch” stew recipe but it is faster, easier and still really good.
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.
Caesar Salad
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.