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This smoked deer heart recipe is hands down the best deer heart recipe I’ve ever eaten. Venison hearts are known as the gateway offal, and for good reason. The texture is somewhat reminiscent of a “normal” cut of meat, unless you overcook it. And the flavor is very mild, unlike its offal cousins, liver and […]
How To Smoke Deer Hearts Read More »
This is one of those late-August dishes that help transition your mind from Summer to Fall. It’s hearty in the sense that it includes components that evoke cooler weather, like crispy pork and warm gravy. But it’s light and pretty vegetable-forward, so it won’t have you skipping out on your summertime outdoor chores. The hog
Tomato Gravy with Pork Shanks Read More »
This homemade Canadian bacon recipe is a simple way to turn a boneless pork loin into something special at home. Instead of the pale, wet rounds from the grocery store, you get a cured loin with a pronounced clean smoke flavor, proper texture, and great flavor profile. The curing process here uses a wet brine
Homemade Canadian Bacon Read More »
Here two worlds collide with a smoky version of the classic Argentinian chimichurri sauce and the hearty Mexican cowboy beans AKA (Frijoles Charros). These are served along side a super tender slow cooked wild boar roast that will have you forgetting all about fancy chops. The smokey chimichurri is a great condiment that goes perfectly
Beer Braised Wild Boar with Chimichurri Rojo Read More »
Making cured egg yolks is one of my favorite ways to put extra eggs to work. This simple cured egg yolk recipe turns raw egg yolks into firm, sliceable “coins” that grate like a hard cheese. They’re great over fresh salads, creamy pasta, avocado toast, scrambled eggs, grilled fish, and lean meats like venison steaks,
Venison Barbacoa is deer meat slow-braised in a chile and spice base until it pulls apart into tender shreds. It’s the best use I’ve found for venison stew meat (neck roast, front shoulder, or shanks). These are the cuts most hunters grind or leave in the freezer, and this is the recipe that changes their
Venison Barbacoa (Slow Cooker & Dutch Oven) Read More »
This venison shepherd’s pie (aka Hunter’s Pie) is made with shredded venison in a savory red wine sauce, topped with Parmesan mashed potatoes and baked until golden. Instead of using ground venison as the main filling, I braise tougher cuts until fork-tender, making the base even heartier. If all you have is ground venison, that
Venison Shepherd’s Pie Read More »
It doesn’t get much more traditional in the world of classic cold dishes than a venison terrine. Though they can sometimes look like they are complicated to make, they are essentially just a big loaf of sausage. So if you are pretty decent at making sausages, you shouldn’t have any trouble making a terrine. I
Venison and Wild Boar Country Terrine Read More »
This cured venison loin recipe is one of my all-time favorite ways to prepare wild game for the holidays. If you’re a venison lover, nothing says Christmas like a richly mahogany-colored backstrap on the table. I’ve been making this for over a decade, and it’s always a crowd favorite. The prep is simple, the ingredients
3 Day Cured Venison Loin Read More »
This venison tamale recipe is one of my favorite things I that I make all year. They are soft, rich, full of flavor, and perfect for a cool fall or winter meal. If you’re in the mood for another Latin-inspired recipe, check out my Peruvian Venison Stir Fry. Or take a peek at my entire
Venezuelan Style Venison Tamales Read More »