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.
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 is a basic recipe for brown stock, using bones and meat from just about any seafood, game, or livestock. Click here for a detailed treatise on stock.
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. Don’t just “breast ’em out” and toss the rest — all those bones and meat are the 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 …