Doves are delicious—and boneless dove breasts are the perfect size—but this recipe works fine with any meat cut to size.
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 …
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 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.
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.
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