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.
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 …
Brining improves flavor, reduces toughness, and adds moisture. Most meats benefit – but lean, tough and dry meats (like game) benefit most of all. For wild birds brining opens up vast cooking options that otherwise would produce dry, tough meat.
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.
This uses an “Equalizer” technique I invented. Well, I’m probably not the first, but I’ve never seen or heard of it elsewhere. It’s a simple technique that should be easy to adapt for any long-cooking tomato based sauce.
A spicy, delicious condiment that makes things pop!