Venison Pastrami (wet cured)
A bit more work than corned venison, but the result is MUCH better. It is simply spectacular in flavor and texture.
Ingredient: smoked paprika
Venison Chili
The secret to good chili is the right mix of chiles! (who knew?)
Venison Andouille
A heavily smoked and highly spiced cajun sausage, typically used as an ingredient for other cajun dishes (like jambalaya, gumbo, or in a crawfish boil).
Roasted Ghost hot sauce
Ghost peppers also go by the name Naga Jolokia or Bhut Jolokia. If you were as evil as them you’d travel with alternative id’s too.