Big Game Recipes
Venison Tostada
It’s just a taco unhinged. This can be a salad or appetizer course, or double the recipe for a light lunch or dinner entree.
Read More
Venison Carpaccio
I used to eat raw venison as part of my wild-game cooking demonstrations. To those who only ate antlered game cooked well-done or “all the way,” it was like watching someone eat live insects. Even people who enjoy their venison rare or medium-rare would often blanch at the sight of me eating it raw. I…
Read More
Venison Sausage and White Beans
This is a stick-to-your ribs side dish that can also be served as a main course. If I’m short on time, I’ll make a quick version of this recipe with 4 15-ounce cans of cooked beans instead of dried. Any venison sausage will do, but my sausage of choice for this dish is Italian-seasoned.
Read More
Venison Stuffed Zucchini
I grew up eating this dish, prepared with ground beef, a few times a month. I’ve since made it many times with various ground game meats and game sausage. It might be pedestrian for today’s food snobs, but it really tastes great.
Read More
Gruyere and Ground Venison Baked Portabello Mushroom
Grilled earthy portabello mushrooms are filled with seasoned ground venison and topped with melted cheese. It just sounds good, doesn’t it?
Read More
Deer Fried Rice
Suppose you’ve got some leftover rice and maybe a cup or two of venison. You’ve probably tried pork fried rice, so why not deer fried rice? It’s a great accompaniment for a wild game stir-fry. Next time you’re in the market, see if you can find ponzu sauce in the Asian section. It has less…
Read More
Fried Venison Ravioli
Making ravioli pasta is a relatively simple task, but I’ve come to the realization that very few people will take the time to do it. Store-bought wonton or egg roll wrappers are a little thinner than the homemade, but they save time. It’s best to keep a moist towel over the raw wraps to keep…
Read More
Venison Tamales
Contrary to what some people believe, tamales do not come in a can. Yes, the label on the cans reads “tamales,” but the difference between canned tamales and those made by hand is much like that of canned shrimp versus genuine Louisiana trawler-harvested shrimp. They’re shrimp by name, but that’s about the only similarity. Getting…
Read More
Garlic and Mustard Venison Skewers
If garlic’s not your thing, tone down the hot edge by first sauteing the cloves in olive oil over low heat until they are an even, light brown color. The flavor will be nutting and a little sweet.
Read More