Wild game offal recipes. Learn new ways to cook liver, heart, kidney for deer, ducks, geese, wild boar, elk and bear.
This delicious and easy venison liver pate recipe is the ultimate charcuterie preparation for the beginner cook and the seasoned chef. A lot of people are either intimidated or put off by wild game charcuterie, simply for the fact that it’s somewhat hard to pronounce. And that because a lot of the time “hard to […]
COUNTRY VENISON LIVER PATE Read More »
Char cooked deer hearts is one of my favorite meals to eat whenever I have a freshly harvested one in the fridge. Want more deer meat recipes? Check out this ground venison collection, venison slow cooker collection, and venison stew. They are great when filleted open like a steak, cut into strips, or placed on
CHAR COOKED DEER HEARTS WITH BUTTER BEAN PUREE Read More »
While working on some new recipe ideas for venison hearts last week, I was slurping on a hot bowl of delicious homemade dashi as it was freezing cold outside. Stumped and frustrated that I couldn’t think of a new way to utilize this delicious offal goodness, I poured myself another bowl of dashi and slumped
Dried Venison Heart | Katsuobushi Style Read More »
This grilled venison steak salad is loaded with fresh herbs and a bright, lime-infused fish sauce dressing. This Northern Thai–style steak salad is clean, spicy, and umami-rich. It comes together fast with a short marinate and a hot grill. The steaks are thinly sliced, and a quick toss with mint, cilantro, red onion, lemongrass, chile
Thai Venison Steak Salad Read More »
One of my favorite things about cooking deer meat is finding delicious ways to make the most of every part of the animal. Especially the cuts that often get left behind. This grilled deer heart recipe is a perfect example of that. Inspired by anticuchos, a Peruvian street food classic, this dish takes the often-overlooked
Grilled venison Heart Read More »
This smoked venison heart recipe is hands down the best deer heart recipe I’ve ever eaten. Venison hearts are known as the gateway offal, and for good reason. The texture is somewhat reminiscent of a “normal” cut of meat, unless you overcook it. And the flavor is very mild, unlike its offal cousins, liver and
How To Smoke Venison Hearts | An Easy To Follow Guide Read More »