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This venison marinade is my go-to for venison backstrap, venison tenderloin, and deer round steaks from the hind quarter. It’s an all-purpose marinade that adds big flavor to lean deer meat without covering up the natural taste. It only takes about 10 minutes to make. If you’re looking for other ways to season the meat […]
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
When I want a comforting pasta sauce that really lets ground venison shine, this venison bolognese is one of my go-to recipes. It’s rich, savory, and loaded with flavor from a blend of aromatic vegetables and herbs, slowly simmered in crushed tomatoes. If you’re used to a classic venison spaghetti sauce that has a fair
Venison Bolognese (The Ultimate Ground Deer Ragu) 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 hearty venison stew is my go-to cold-weather comfort food when I want to keep things light and simple. The deer meat goes in first for a slow simmer, then carrots and potatoes. I reduce the broth until it glosses a spoon and balance it with soy, wine, and a little cider vinegar. My family
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
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This venison backstrap steak 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 may
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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 »