Wrapping food in lettuce wraps has made a big impression on the dining public. These are cool and crisp on the outside and warm, crunchy, and smoky on the inside. The best way to serve lettuce cups is family style. Stack lettuce leaves, filling, and condiments like Asian hot sauce, hoisin sauce, and soy sauce…

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Add new life to old coffee grounds with this earthy rub for smoked venison roasts. The rub is also great on any other dark-fleshed game, beef, and pork. (Try this Coffee Rubbed Goose Breast recipe) Done right, a smoked venison roast is moist and tender, like a beautiful medium-rare beef roast. The biggest difference between…

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Acidic lime, lemon, and orange juices give this smoked and marinated venison roast its “high notes.” They’re the flavors that liven up your taste buds, much like a natural monosodium glutamate, but with fewer syllables and no adverse side effects. This recipe works best with a hindquarter roast, preferably boneless, but it will work with…

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The Sporting Chef

If I’m cooking for a crowd, I’ll use an inexpensive generic wine for a reduction and save my money for the wines that I drink. If I’m making this recipe at home, my go-to wine is the Michael-David Freakshow Zinfandel. It’s a bit more subtle than some of the bolder zinfandels from the Lodi, California…

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