Recipes
Shrooms Times Two
Too many home game chefs have turned to the slow-cooker and a can of cream of mushroom soup to turn their venison into something that tastes like, well, cream of mushroom soup. I understand that it’s easy and edible, but it’s just not for me. This recipe combines a mushroomy crusted venison steak with a…
Read MoreDeer Diane
Picture the waiter with the fancy outfit and the snotty attitude preparing a flaming steak Diane tableside at a white tablecloth restaurant. Now imagine the same guy screaming as he runs away with his mustache on fire. Know why? He wasn’t paying attention when he cooked with brandy and an open flame. Follow the directions…
Read MoreFish, Game & Ketchup
Although you may be short on a few other ingredients, there’s usually a bottle of ketchup in the fridge. Many Farmer’s Markets are open with fresh, seasonal produce. Check them out! Here are a few recipe ideas to get you going. Now, you might be out of one or two ingredients and that’s where your…
Read MoreCubed Steaks with Black Pepper and Tomato Sauce
If you have your animals processed by a pro, there’s a good chance you’ll end up with a fair amount of cube steaks. Tougher cuts are run through a tenderizer, or “cuber.” If you process several of your own deer, consider a hand-operated or electric home cuber. They’re pretty handy.
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