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Crispy rice is one of those mythical dishes that very few know how to properly make. Most people who are actually blessed with the experience of eating said rice seem to have done so by happenstance. The happenstance of leaving the rice on the stovetop too long and magically stopping the cooking process at just […]
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 »
In this guide, I’m giving you my best tips on how to cook venison steaks better than ever before. There are no advanced techniques or unnecessary puncturing of the meat required. Simply mastering these basics will absolutely improve your steak-cooking skills. I cover the cuts, thickness, temperatures, and prep details that you can use with
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:
Homemade Shichimi Togarashi Read More »
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
Grilled Apple Salsa Read More »
Lonza 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 simplest 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 out the herbs and other
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
Cracked Corn Venison Empanadas Read More »
Crispy chicken-fried venison Steak cutlets, “escalope,” are a delicious comfort-food classic. This dish is traditionally made with lean meats such as veal, so using wild game like venison is a good choice. These golden brown crispy cutlets are the perfect vehicle for a delicious gravy. In this case, it’s homemade mushroom gravy. However, a bright
Chicken Fried Venison Steak Cutlets Read More »