Big Game
Marinated Ravioli with Lemon Vinaigrette
Served warm, chilled or room temperature, this is a fitting side dish for any season. You can also make this with rabbit ravioli here or dove.
Read MoreVenison 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 MoreVenison 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 MoreVenison 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.
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