Side Dishes
Mexican Corn Salad with Shredded Meat by Susie Jimenez
A great summer treat you can stuff into lettuce cups, serve on top of tortillas, use as a dip, or simply plate and serve as a salad, as in the picture. Susie grills up several corn cobs, but the recipe just calls for one. Go ahead and take the corn off the other cobs and…
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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