Recipes

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Braised Venison Shanks

  Please, please, please stop throwing away those delicious venison shanks! Roasted in the oven and simmered in liquid, they make exceptional stocks and broths. But when braised osso bucco-style, the delicate, moist meat will impress even the most game-wary eater. The process takes a few hours, but it can be prepared a day or […]

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Venison, Parsnip & Turnip Stew

We try to buy and eat food that’s in season, and during the winter months, that includes a lot of potatoes, squash and root vegetables. Here’s a simple recipe that will help you take advantage of limited winter produce options: This venison, parsnip and turnip stew is a hearty meal that will help chase those […]

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Meatballs for the Masses

Many years ago, I owned a catering company, Silver Sage Caterers, with my buddy, Greg Cornell. I’ve since moved on to other, less demanding pursuits, but Greg’s still cranking out some of the best chow in northern California. As any caterer knows, when preparing food for large groups, most of the grunt work has to […]

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Venison Mockstrap

  I often have people mistake my stuffed venison hindquarter cuts for backstraps. If you treat them right, they can be just as tender, especially if they’re removed from a young doe. The first step is to separate each muscle from the hindquarter. Using a sharp boning knife, work along the sinew that separates the […]

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Bacon-Wrapped Venison Backstrap

It’s not what you think. This recipe takes the relationship between bacon and venison to a whole new level. Picture a seasoned venison backstrap, topped with chopped mushrooms and totally encased in crispy bacon. If your deer was a small one, you might have to use a pair of backstraps. Since the recipe specifies the […]

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The Other Red Meat: Tips for Preparing Venison

Deer season has wrapped up and meat processors are busy preparing venison steaks, chops, stew meat, sausage and anything else requested by hunters delivering their prizes. Freezers will soon be full once again with enough meat to last the year. But, in about six weeks, you will open that freezer door and think to yourself, […]

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Apple-Stuffed Venison Backstrap

  Backstraps can be stuffed with just about anything you can imagine — asparagus, roasted bell pepper, your favorite cheese, mushrooms, ham, cream cheese, dried fruit and anything else that honks your horns. This is one of my favorite combinations that’s sweet, sour, cheesy and spicy. Apple-Stuffed Venison Backstrap One of my favorite combinations – […]

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Fig-Glazed Venison Roast

  I usually keep a jar of balsamic vinegar-infused figs on hand. The mildly sweet figs pair well with the not-so-acidic vinegar. Add a sprig or two of fresh sage or rosemary and a few garlic cloves, and it’s an instant pan sauce. This balsamic-fig combo is one you’ll want to use again and again […]

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Texas-Style Hindquarter Oven Roast

  Blasphemy! Making a “Texas-style” roast indoors just ain’t right. Here’s the deal. Not everyone owns an outdoor cooker. Others can’t get past the snow bank to even find the barbecue, but they’d still like to turn a big deer roast into something that’s long on flavor and eats like a pot roast. The process […]

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Venison Dirty Rice

                        Dirty rice– the name alone makes you want to do a double take. Or maybe it’s just me, because my husband tells me I always have my mind in the– oh, TMI. If you’ve been following us since the beginning, you might remember […]

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