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 »
Crispy rice is one of those mythical dishes that very few know how to properly make. Most of the people that are actually blessed with the experience of eating said rice, seem to have done so through happenstance. The happenstance of leaving the rice on the stovetop too long and magically stopping the cooking process
CRISPY DUCK FAT RICE Read More »
This homemade pancetta recipe is a practical way to cure pork belly at home. I made this batch with wild boar belly because I like its lean, pronounced flavor. So you can use wild boar or farmed hog belly here. The final product characteristics are virtually the same. A firm and flavorful pancetta that can
Homemade Pancetta Read More »
Mojos are Latin American style sauces that are packed with tons of flavor. They are usually made with a hefty amount of garlic and an acidic medium such as citrus or vinegar. Mojos are versatile and are great over fish, vegetables and pork. In the recipe I step away from the traditional mojo preparation and
This Instant Pot venison stew is one of my favorite ways to turn tougher cuts of deer meat into a rich, hearty meal. It draws inspiration from Latin America, Africa, and the Lowcountry of the coastal South. Cooking deer meat in a pressure cooker is one of the best ways to quickly break down shoulder,
Instant pot Venison Stew Read More »
Venison steaks do not need much, but they do need the basics done right. This guide covers the cuts, thickness, temperatures, and prep details that make the difference between a juicy deer steak and a dry one. Quick Look: SUMMARIZE & SAVE THIS CONTENT ON I’ve cooked venison steaks in a lot of different ways
How to Cook Venison Steaks – Best Cuts, Temps, and Tips Read More »
This homemade shichimi togarashi recipe is a Japanese seven-spice seasoning made with chili flakes, sesame seeds, dried orange peel, nori, ginger, and peppercorns. It delivers balanced heat with a flavor profile of citrusy, nutty, savory, and peppery notes. It’s perfect for finishing meats like grilled venison, seafood, rice bowls, noodles, and quick sauces. Quick Look:
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One of the star ingredients of Fall are without a doubt apples. Every fall I try to incorporate them in just about any dish that I can. Whether it be in sauces, juices, soups, desserts or cocktails. This season I came up with an idea for a salsa to be paired with venison and wild
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This wild boar lonza recipe is one of the easiest and most delicious charcuterie preparations you can make. In the world of charcuterie, lonza (pork loin) is one of the easier dry cured meats that you can create. It’s salt, various seasonings and drying time; that’s pretty much it. You can play around with swapping
This is a Venezuelan-inspired venison empanada recipe that is one of the easier types of empanadas to make. Here we use “precooked cornmeal” that is used when making arepas and sometimes pupusas. It’s a super convenient and easier way to make empanadas versus making your own crust with fresh masa or pastry dough. If you’re
VENEZUELAN STYLE CRACKED CORN VENISON EMPANADAS Read More »