There are some dishes you make once in a while, and others you come back to every season without thinking twice. Venison Bourguignon is one of mine. Every fall, I set aside a few roasts or shanks, batch cook this recipe, and stock the freezer for deer season. It’s also a tradition at my family’s […]
Venison Bourguignon (French Deer Stew with Red Wine) Read More »
This ground venison goulash hits all the right comfort food notes. It meets all of the American-style goulash requirements. Loaded with tomatoey goodness, fresh herbs, tender pasta, and just enough cheddar to bring it all together. It’s built for lean ground deer meat. If you’ve got a freezer full of meat you’re looking to go
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This venison stroganoff is a creamy, homemade family-style dinner. It’s made with thinly sliced deer meat, sautéed mushrooms, fresh herbs, and a delicious pan sauce. This venison stroganoff recipe starts with tender cuts and skips the gooey canned soup. The key is using steak cuts, not stew meat. You sear it hard and fast. Then
Venison Stroganoff with Homemade Creamy Sauce Read More »
This is my go-to venison spaghetti sauce recipe. It’s a rich, tomato-based meat sauce that brings out the best in ground venison, with simple ingredients and clean flavors. Onion, garlic, Italian seasoning, and crushed tomatoes lay the foundation, while olive oil adds just enough fat to round it all out. It’s one of the easiest
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I made this venison chili recipe specifically for ground deer meat. It’s not your everyday, “adapted from a beef chili formula”. It uses olive oil or bacon fat, dark beer, fire-roasted tomatoes, beans, and an ancho chili spice base. These flavors, combined with my technique for lean venison, make for a tasty chili that doesn’t
Venison Chili with Dark Beer & Ancho Chile Read More »
There’s nothing quite like a hot piece of homemade fried cornbread straight from a cast-iron skillet. Around here, we call this old-fashioned fried cornbread “hoe cakes” or “Johnny cakes,”. And after living in the south for over 40 years, I’ve learned that it changes depending on who you ask. Regardless, these humble little patties are
Southern Pan Fried Cornbread Read More »
This isn’t your average venison pasta. It’s a summertime stunner with sweet corn, rich venison, and a creamy sauce that clings to every bite of rigatoni or orecchiette. The braised-then-crisped venison gives you the depth and texture of slow-cooked meat with the punch of seared flavor. Add fresh cherry tomatoes, grated Pecorino Romano, and a
Crispy Venison and Creamy Summer Corn Pasta Read More »
If you’ve ever opened up a whitetail deer and found yourself wondering whether the liver was worth saving, you’re not alone. Deer liver has a rich flavor, deep color, and nutrient density that makes it one of the most underrated edible organs on the animal. Whether you’re cooking it for the first time or trying
Deer Liver: How to Clean, Soak, Store, and Cook Read More »
If you’ve ever stood over a whole deer hind quarter wondering where to start, you’re not alone. The hind quarter holds some of the most versatile and valuable cuts on the animal. But unlocking them takes a little know-how. Whether you’re after whole roasts, steak-ready cuts, or grinding material with minimal sinew, breaking it down
How to Break Down a Deer Hind Quarter Read More »
If you’ve broken down a deer hind quarter, you’ve likely found yourself holding some of the most underrated cuts in wild game butchery. The venison round steak cuts. This trio of lean, versatile muscles (top round, bottom round, and eye of round) doesn’t get the same love as backstrap or venison tenderloin, but with the
Venison Round Steaks Guide (Top, Bottom, and Eye of Round) Read More »