SUBSCRIBE TO MY FREE NEWSLETTER!
Fried Venison Backstrap is the fastest and my favorite Southern way to cook a deer loin. Sliced into medallions, dusted with fine-ground cornmeal, and fried hot in cast iron until the crust is crispy and the middle stays rosy. They fry up in less than 5 minutes, which is one of the best parts. There’s […]
Fried Venison Backstrap (With Cornmeal Crust) Read More »
If you grew up eating Wonder Bread and thought it was the best stuff on the planet…Get ready because these venison steamed buns are the grown-up version. In essence, they truly are just a basic white bread dough for the most part, but from another world once steamed. Looking for more ways to use up
Venison Steamed Buns with Spicy Brussel Sprout Slaw Read More »
There are more versions of roti than I can count. But the main thing to take away is that if you’re a bread or tortilla lover, you’ll freaking love just about any roti that you can get your hands on. They are pretty easy to make, however if you don’t have time, the frozen versions
Venison Roti with Harissa Honey Glaze Read More »
Raw deer meat might sound like a hard pass for a lot of folks, but this venison tartare recipe flips that on its head. Instead of delicate slivers of venison carpaccio, tartare is a bit more rustic when it comes to technique. Finely chopped venison loin, round steaks, or venison heart paired with a smooth-tasting
Venison Tartare – Steak House Style Read More »
This quick-start guide shows you exactly how to make juicy, flavorful venison burgers. This isn’t a recipe; these are my go-to techniques that I use for almost all of my burgers. The three pillars are simple: choose the right meat-to-fat ratio, grind properly (double-grind), and rest the meat before cooking. Nail those, and the rest
How to Make Venison Burgers Read More »
Years back I was up north on a cold and rainy day where witnessed two gentlemen order a “bull shot” at the bar of a nice establishment. Intrigued by the name, I watched as the bar tendered concocted the drinks. He didn’t reach for the Red Bull energy drink that most would think, he instead
This venison pibil recipe was adapted from the classic Mexican dish “Cochinita Pibil”, which uses pork instead of venison. I decided to use apple juice instead of the classic lemon juice because I harvested this deer off an apple orchard. Looking for more venison recipes? Check out my venison tacos, ground venison meatballs, and pulled
Venison eye of round shines with this quick balsamic-rosemary marinade and a hot, fast cook. Cooked between rare and medium-rare, then finished with smoky-tart apple-bacon jam. Not sure what the eye of round is or how to locate it? Check out my guides, How to Breakdown a Deer Hind Quarter and Identifying and Processing Venison
Venison Eye of Round with Apple Bacon Jam Read More »