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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 no long curing times or special curing chambers are needed. This venison sausage is first ground without the
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This Romanian red wine dried venison loin recipe is one of my favorites and one of my easiest charcuterie preparations. Wild game charcuterie ranges from easy techniques for beginners to advanced ones that take a fair amount of time. While I like to experiment and make things the average person deems too hands-on and time-consuming,
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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 buns recipe has to be one of my all-time favorite breads because of its simplicity and delicious flavor. In the world of homemade bread, the hands-on time for focaccia is pretty minimal. It can be shaped into sandwich rounds or hoagie rolls or even rolled out and enjoyed as a flatbread
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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
Dried Venison Heart | Katsuobushi Style Read More »
Smoked pork chops don’t have to be complicated. The whole game is keeping a lean cut from drying out and becoming chewy while achieving maximum smoke. My fix is a simple brine, then an easy low-temp smoke, and (if you want it) a quick sear at the end for better color. I used wild boar
Venison Pastrami is so good, yet it’s almost always prepared wrong. This venison pastrami recipe starts with a sirloin roast cured for 3 days in a pink curing salt brine. It’s coated in a coriander, juniper, and black pepper crust, then smoked low at 150–180°F. It comes off the smoker at 140°F internal and is
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