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This traditional homemade sauerkraut recipe is one of the easiest and tastiest fermented foods on the planet. In the world of vegetable fermentation, sauerkraut is probably the most recognized here in the United States. It’s widely eaten on sandwiches, hot dogs, sausages and served alongside braised meats. Besides being delicious, its also pretty dang nutritious. […]
Homemade Sauerkraut Read More »
One of my all-time favorite classic Mexican food combinations is chorizo and potato. It’s greatness lies in the simplistic familiar flavor profiles of sausage and creamy starch. Its excellent in tacos, topped on tostadas or served with a side over easy eggs and tortilla chips. I prefer to grind my own deer meat for sausages
Venison Mexican Chorizo and Potato Pie Read More »
Venison summer sausage is one of my favorite ways to turn deer meat into something truly special and close to my heart. This smoked sausage is tangy, smoky, and firm enough to slice, yet tender. If everything goes correctly, you’re left with beautiful little white specks of bacon running throughout. My method uses a coarse grind
Homemade Venison Summer Sausage Recipe Read More »
Pine rosin potatoes have deep roots in the southern culinary landscape. Almost forgotten, I didn’t learn about them until my late 30s. It was a technique that emerged towards the end of an era in which large numbers of pine trees were bled for their contents and used in everything from cleaning products to woodworking.
Pine Rosin Potatoes Read More »
Most Smoked Venison Backstrap comes out dry, and it’s not your fault. A deer’s loin has very little fat, so you have little margin for error. But I’ve found brining it ahead of time fixes that. It seasons the meat all the way through and helps it retain moisture while in the smoker. So you
Smoked Venison Backstrap Read More »
This slow cooker venison flank recipe highlights just how delicious “overlooked cuts” can be. It’s ok to sometimes toss the flanks in the grind pile along with the rib meat. But what about making it the star of your dinner plate for a main course? The trick to properly cooking a venison flank is low
Slow Cooked Venison Flank Read More »
How to Dry Shrimp at Home. When most people think of shrimp, they aren’t imagining it in dried form. Though not widely popular in American cuisine, they are often found in Chinese, Latin American, and West African cuisines. Dried shrimp can be incorporated into a dish as the main ingredient or ground up and used
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This Venison Jerky Recipe turns lean cuts of deer into a chewy, shelf-stable snack you can make at home with nothing more than a knife, a marinade, and a dehydrator. I slice hind-leg roasts thin, marinate them in a chipotle and apple cider blend for 24 to 36 hours, then dry them low and slow
Venison Jerky Recipe – Sweet & Spicy Read More »
This venison marinade is my go-to for deer steaks cut from backstrap, tenderloin, loin, and rounds. It has plenty of flavor without masking the taste of the meat. Apple juice, soy sauce, ginger, garlic, coriander, and olive oil give it a savory-sweet flavor that pairs especially well with venison with a nice char. It takes
The Ultimate Venison Marinade Read More »
This Venison shawarma recipe is the ultimate easy-to-prepare slow-cooked meal. Shredded deer meat to pile high on warm pitas, taco shells, and sandwiches. This wild game spin on the Turkish classic is also perfectly fit to stand as the main star on the plate, served with a side of roasted potatoes or fluffy hot white