Outside of General Tso’s chicken, I think potstickers are one of the most beloved Chinese culinary creations that Americans enjoy today. It’s a dumpling that consists of two delicious worlds that are a match made in heaven. One side is steamed and silky, the other is seared and crispy. This is one of the best […]
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This Wild Turkey Thigh Coconut Curry is the perfect hearty dish for when temperatures and the turkey hunting start heating up. It’s a little bit sweet, a little spicy with just a hint of tropical notes from the coconut milk. This recipe utilizes the thighs, which in my opinion are highly underutilized (and rumor has
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This fried wild turkey nuggets recipe is hands down my favorite way to prepare breast meat. A Japanese-influenced dish (aka Karaage) that uses a flavorful brine that produces some of the tastiest wild game I’ve ever eaten. Instead of using an all-purpose flour mixture as the breading (like for my fried duck), the turkey is
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When most people hear the word vinegar, they automatically think of the harsh smelling liquid that burns the back of your throat. We’ll I’m here to tell you that homemade vinegar is far from that. If done right, you will be left with some smooth tasting stuff that makes killer sauces and will make just
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This Smoked Venison Salami (salami cotto) is a perfect entry-level sausage recipe that doesn’t require too much work. Looking for more of my vension recipes? Try my venison summer sausage, smoked backstrap, and smoked venison roast. Entry level, meaning there are no long curing times or special curing chambers needed. This venison sausage is first ground
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This Romanian red wine dried venison loin recipe is one my favorite and easiest charcuterie preparations Want to try more of my venison favorites? Try summer sausage, smoked backstrap, and my ground venison collection. The art of charcuterie ranges in all levels of difficulty. While I like to experiment and make things the average person deems
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There’s something nostalgic about deer liver and onions. A real throwback recipe that’s been passed around deer camp kitchens for generations. This version? It’s not your granddad’s skillet-fried liver. Not sure where to start with liver? Check out my deer liver guide for tips on processing and soaking them for the best results. This liver
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This duck fat focaccia bun recipe has to be one of my all-time favorite breads because of its simplicity and delicious flavor. In the homemade bread world, the hands-on time with focaccia is pretty minimal. It can be shaped into sandwich rounds or hoagie rolls or even rolled out and enjoyed as a flatbread with
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Venison gyros are one of my favorite recipes for using ground deer meat, or any wild game, for that matter. Every year at our local fair, my first stop is the legendary gyro stand. It’s run by a man who, I swear, could go toe-to-toe with any authentic Greek restaurant. His gyros are sloppy, saucy, and absolutely
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While working on new recipe ideas for venison hearts last week, I was slurping a hot bowl of delicious homemade dashi, even though 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 into
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