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I created this Venison Bolognese around one simple but important fact: ground venison is extremely lean and has a much lower fat content than beef. So instead of simmering for hours the way most bolognese recipes tell you to, this one comes together in about an hour. I substituted red bell peppers for the tomato […]
Venison Bolognese (Ground Deer RagĂ¹ That Won’t Dry Out) Read More »
Moroccan harcha is a flat, tender, delicate biscuit like no-knead bread. The appearance resembles something of a pupusa, but instead of masa these harcha are made with cornmeal and semolina. Looking for more ideas on how to use your ground deer meat in the freezer from the 2025 hunting season? Check out my complete ground
Buttermilk and Cornmeal Moroccan Harcha Read More »
This venison stew recipe is my stovetop version that’s perfect for tougher deer cuts like neck, shoulder, and shank. This meat is cooked until fork-tender first, then uses that flavorful cooking broth for the potatoes and carrots. This method lets you control the texture of the vegetables so that they don’t overcook. I use white
Venison Stew with White Wine Read More »
This basil chimichurri is a bright, garlicky herb sauce made with basil, oregano, vinegar, olive oil, and a little heat from chile flakes. It’s perfect for spooning over or marinating steaks, venison, shrimp, roasted vegetables, and cheeses. It’s easy to make and can be tossed together in under 20 minutes when you’re trying to kick your
Fresh Basil Chimichurri Read More »
Braised venison shanks is one of the best preparations for these hard working muscles. In this version, the shanks are seared first to develop flavor. Then they are cooked low and slow in the oven with ancho chile powder, chipotles, onion, bell pepper, tomato, stock, wine, and warm spices until fork-tender. Quick Look: Braised Venison
Braised Venison Shanks with Mexican Chiles Read More »
This slow cooked deer heart recipe is an old-school stuffed deer heart preparation where whole hearts are packed with a red wine bread stuffing, wrapped in bacon, and braised low and slow until tender. Instead of the usual high-heat, rare venison heart approach, this method turns deer heart into a rich, comforting braise with a
Slow Cooked Deer Heart Read More »
This venison backstrap steak recipe with mushroom cream sauce is a good one for nights when a plain seared steak just doesn’t cut it. The backstrap gets a nice sear first, then we make a mushroom cream sauce in the same pan. This method adds a savory richness and pairs well with the venison. This
Venison Backstrap Steak Recipe with Mushroom Cream Sauce Read More »
Scallop ceviche is the hot weather appetizer I reach for when I want clean sweetness from scallops, bright citrus, and zero cooking. Bay scallops cure quickly in lime and orange juice, then I add red onion, jalapeño, cilantro, capers, and a touch of chipotle for a gentle smoke. Finish with avocado and serve ice cold
Bay Scallop Ceviche Read More »
This Thai Steak Salad is made with steaks marinated in soy sauce and lemongrass, then quickly grilled or pan-seared. It’s tossed with fresh herbs, red onion, lemongrass, lettuce, and chile, then finished with a zesty and spicy lime-fish sauce dressing. A quick and easy weeknight version using beef or venison, reminiscent of a Thai meat salad. Quick
Thai Steak Salad with Homemade Dressing Read More »
Corned venison may just be one of the best and easiest wild game meals to prepare. How else can you make a top-notch meal by simply dropping it into brine for a few days, then simmering it? And if you like the idea of corned venison but are looking for a little smoker flavor, try