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: Worcestershire sauce
Venison Jerky
There are as many jerky recipes as there are people making jerky. This basic recipe is great “as is” but also a fine platform for tinkering.
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.
Venison Country Style, with Gravy
This is a great way to show off tougher venison steaks, like rounds. Even a tough old buck that chews like a superball will be fork tender and delicious. It also works for steaks with lots of connective tissue, like sirloin or shoulder. It’s serious Read More …
Cocktail Sauce
It’s disappointing that many restaurants no longer accompany shellfish like shrimp and crab with this traditional American dipping sauce. Nowadays it comes with something with no zing, apparently generated by an app designed to impress foodies rather than people. In V1 it was ketchup and Read More …
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
Russian Dressing
For venison Reubens, etc. Less “meh” than Thousand Island.
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 …
Hatch Chili Snack Sticks
This recipe seeks a 70/30 mix of meat to fat. Some folks prefer a little leaner, 80/20. Adjust the meat ratio to your own satisfaction, making sure to add the total of meat and fat into the “Servings” field to be certain all the other ingredient amounts are correct.