Big Game Recipes
Venison Stroganoff
Most stroganoffs call for mushrooms, so use fresh ones for the best taste. And if you don’t like mushrooms, leave ’em out. I add parsley and blue cheese to the top of mine not only as a garnish, but the blue cheese adds that ‘kick.’
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Venistrone Soup
Some parts of a deer are just too tough for the “fast and hot” method of cooking. Cuts from the shoulder, neck and shanks are best suited to stewing and braising. And so we have my own simplified version of the classic Italian minestrone soup…venistrone. Cute name, but does it taste good? Yeah, Baby! Don’t…
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Silver Sage Venison Chili
Silver Sage Caterers, founded by Greg Cornell and me back in the early ’90’s, received more requests for the chili recipe than any other items we prepared. Leftovers have been auctioned off at dinners we catered for sporting groups like the California Waterfowl Association. For our signature beans, we use chunks of sirloin and linguica…
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Venison Osso Buco
A classic dish of braised veal shanks that works wonderfully well with any antlered game. To prepare the shanks, cut a few inches below and six to eight inches above the knee joint. Once browned, this can also be prepared in a slow-cooker. Measuring ingredients not required or encouraged.
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Venison (deer, elk, antelope, moose) Shoulder Roast
Here’s my take on cooking antlered game shoulder and neck roasts. It’s not an exact method and do keep in mind if the meat doesn’t fall off the bone, keep cooking and make sure you’ve got some liquid, bbq sauce, etc. keep it moist during the last phase of cooking.
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Easy Meat Sauce Recipe For Venision
Whenever I make a meaty red sauce, I make a giant batch. I’ll use some of it for a few days on pasta, chicken, over burgers, with meatballs or spread over pizza dough. The rest is divided into smaller batches, cooled and packed for the freezer. When I’m short on prep time, I can quick-thaw…
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Bison Flank with Black Bean and Corn Salsa
OK, we’ll assume that most folks don’t have a hunk of bison in the freezer. Fortunately, this recipe works with any piece of grilled meat or upland game. The Grilled Avocado and Black Bean and Corn Salsa Recipe is HERE t;
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Elk Lettuce Wraps
Susie Jimenez created this unique and delicious lettuce wrap using ground elk meat. And if you want more carbs, just take that whole lettuce roll and wrap it in a flour tortilla. No dressings are necessary, but you could add a Thai Peanut Sauce.
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Hank Shaw Makes Antelope Heart Schnitzel
Hank Shaw, James Beard Award Winner, chef, hunter, angler, lecturer and cookbook author, shows how he makes the most of an antelope heart. It’s crispy, tender and delicious!
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