Venison Spaghetti Sauce
This is a meaty Italian-style pasta sauce suitable for spaghetti, lasagna, ravioli, whatever. It features what I call an “Equalizer” technique I accidentally invented accident years ago.
Ingredient: olive oil
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.
Wild Mushroom Soup
Venison stock is the perfect base for this simple but fantastic traditional recipe.
Braised Wild Turkey
This coaxes even a tough old gobbler into something tender, moist and flavorful. This works best with legs and thighs, but also very well with breast.
Basic Brown Stock
This simple brown stock recipe works with bones and meat from pretty much any type of seafood, game, poultry, or livestock. Click here for a deeper dive into stockmaking.
Braised Venison Shoulder
Think of this as “pulled venison”, a simple but wonderful 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.
Refried Beans
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.
Poultry Stock
Of course this works best with wild birds like turkey, pheasant — or even a big mess of quail. PLEASE do not just “breast ’em out” and toss the rest — all those bones and meat are a first-class ticket to great stock!
Cioppino
Cioppino is a seafood stew invented in the 1800’s by the Italian fishing community that worked the San Francisco bay and nearby Pacific waters. They would pick from whateve was least marketable from their haul and turn it into this
Caesar Salad
It is NOT hard to make excellent Caesar Salad! The big secrets to making it “pop” are anchovies, good fresh crisp romaine, and properly emulsified dressing. The other ingredients are important too… but those three are where most people take shortcuts that make the result Read More …