Typically served in lettuce cups to be eaten as a salad with an intensely flavorful Thai Sauce, you can also serve this recipe with rice and other veggies. The ingredients call for fish sauce, but if you can’t find it at your local store you can substitute with soy sauce. You can also adjust the heat level by adding more or less chili peppers.
2 or 3 servings The loin is a long, boneless muscle that runs along either side of the backbone; it’s also called the backstrap. For this dish, use a venison loin portion that’s 10 to 12 inches long, which will weigh about 1¼ pounds. You can also use thick venison round steaks, or thick-cut steaks from an elk or moose…
Chorizo Sausage Recipe by Chef Eileen ClarkeBy Chef and Author, Eileen Clarke A lot of people swear that a four-to-one ratio of lean-to-fat is perfect for wild game sausage, but that produces a dry sausage, not the creamy, melt-in-your-mouth texture of sausage made with any other meat in the world. Sorry, it’s a pet peeve of mine. Game meat is…
If you garden, odds are you still have a few tomatoes hanging around as we head into deer hunting season. This recipe calls for fresh Roma tomatoes, but you can use a can of diced tomatoes instead. You could even make your meatballs ahead of time, and use commercially prepared marinara sauce instead of the homemade version, to craft a quick and hearty meal.
Enjoying your own homemade hot dogs crafted from the deer you harvest yourself is great. Adding cheese to the mix? Does it get any better? Chef and Author Eileen Clarke shares her DIY recipe for cheese dogs that are perfect for the grill.
Move over burgers, this venison recipe featuring an onion Gorgonzola cheese topping gives the typical Black and Blue burger a run for it’s money!
Grab the bucket for some blueberries and use them to craft a BBQ sauce that compliments the bear meat in this recipe by Outdoor News Taste of the Wild contributing Chef – Justin Townsend.
Chef and Author Eileen Clark’s Venison Fajita Just in case you haven’t been keeping up with the “serious” cooking magazines, there is a new version of fusion cooking. Fusion cuisine used to defined be concepts like Mexican Lasagna, or Chinese Tacos. But these days the latest two cooking words to be fused together are brines and marinades – dubbed…
Guinness Braised Venison Stew by Chef Ara Zada
When you want to spend time outdoors enjoying the spring weather, it’s the perfect time to pull out the slow-cooker, put together a few simple ingredients, and enjoy the convenience of having a tasty meal ready to go at the end of the day.
Chef Ara Zada’s recipe using wild venison and the ease of a slow-cooker offer a flavor-infused venison stew.
Comfort food in a bun. Whether you’ve harvested your deer in the midwest outdoors or while hunting the western ranges, tame your toughest cut of wild venison with this recipe from Chef Justin Townsend. #Harvesting Nature
From respected author and chef, Eileen Clarke, comes this recipe that fills hearty portobello mushrooms with onions, sauerkraut, Smoked Gouda cheese and flavor-infused venison sparked by a dry rub you’ll want to use with other cuts of meat.
Another great Outdoor News discovery, a simple venison chili recipe found in the pages of the cookbook Game for All Seasons (Great American Publishers). By veteran hunter, fisherman, and chef Harold Webster, author of the best-selling The Complete Venison Cookbook, delights sportsmen and those who cook game with 292 seasonal recipes for venison, fish, fowl, and other delicacies from the field and waters.
Jack Hennessey shares a recipe to enjoy his Italian masterpiece of marinara and cheeses that has the ultimate benefits of your healthy wild game paired with aromatic homemade marinara.
This recipe is from the cookbook by Chef Eileen Clarke: Slice of the Wild that is now available in soft cover for $25 online at www.riflesandrecipes.com or by calling 406-521-0273. Eileen, who is the author of numerous game cookbooks, lives in Montana with her husband, John Barsness. She is currently working on a new book that will be available for Christmas…
The combination of herbs, spices, and smoke make a pleasant tasting sausage that is perfect in a bun or in your next gumbo. Visit Chef Townsend's blog for this recipe: http://harvestingnature.com/2015/10/28/antelope-andouille-sausage/ Find this Outdoor News contributing chef's bio here: http://www.outdoornews.com/October-2015/Justin-Townsend-Harvesting-Nature/ Check out Chef Townsend's featured recipe for Havarti Stuffed Venison Burgers here: http://www.outdoornews.com/October-2015/Havarti-Cheese-Stuffed-Venison-Burgers/
From the Chef, Justin Townsend: Venison burgers are the classic go-to for ground meat in my house. I always set aside the prime cuts on the deer and then everything else gets ground up later. I try to get as much ground meat off of the deer as possible. Stuffing the patties with cheese add another element of deliciousness to a…
When it comes to fresh meat, nothing beats this season’s latest deer kill
Chef Jesse Griffiths offers tips for crafting homemade venison brats. With steps for casing sausage.
From the Boone & Crockett cookbook:”Wild Gourmet: Naturally Healthy Game, Fish and Fowl Recipes for Everyday Chefs”, a recipe with a simple Asian-influenced marinade that is great with any antlered game.
Featured recipe from our friends at Weston Products Ingredients 2 lbs. venison, cubed One quarter large white onion, diced 5 cloves garlic, smashed 1 Tablespoon cumin 2 teaspoons dried parsley 1 teaspoon marjoram 1 teaspoon crushed rosemary 1 teaspoon kosher salt 1 teaspoon coarse ground black pepper 1 teaspoon oregano For after the grind, add: 1 Tablespoon dried parsley 1…
Whether it’s made from cow’s milk, goat milk, from a sheep or yak, blue cheese offers a unique flavor to dishes. The process of adding specially cultivated bacteria to the cheese gives it a spotted or veined appearance and the distinct sharp, salty taste that makes it a favorite for topping salads, and an almost cult-like following of people who…
Ingredients: 1 lb spicy bratwurst-style venison sausage, sliced 2 tsp. olive oil 1 cup sliced zucchini or summer squash 1 cup chopped leeks (or onion) 1 cup sliced, fresh mushrooms ½ cup chopped carrots 1 clove garlic, minced 1-15.5 oz. can pinto beans, rinsed and drained 1-15.5 oz. can Great Northern beans, rinsed and drained 1-14.5 oz. can diced tomatoes,…
Looking for a recipe that makes a tough cut of meat something worth savoring?
What Makes Wild Meat Tough? There are two factors: the animal itself and the hunter.
This quick and satisfying salad is great for summer. You can substitute elk, bison, or moose meat for the venison.