Side Dish Recipes

Smoked Pulled Venison Shoulder or Neck Roast

Here’s my take on smoking venison shoulder and neck roasts. The beauty of it is that with only minimal effort, you can change sinewy, bone-in roasts into something of beauty. It’s not an exact method. If the meat doesn’t fall off the bone, keep smoking.

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Sweet-Hot Jerky

Based on a casual observation of my hunting buddy’s jerky choices, I’d say that sweet- and hot- flavored jerky is about even with teriyaki. Turning venison into jerky is a natural. It’s lean, practically devoid of fat, and dries out faster than beef. The meat has to be trimmed of all visible silver skin, sinew,…

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Venison Cheesesteak

In the tradition of the Philly cheesesteak sandwich, this recipe is a quickie that’ll fool some of your friends who claim that they don’t like the taste of venison. Just don’t tell them it’s deer meat until after the first few bites. The meat is sliced very thin, so be careful when cooking. It only…

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So You Don’t Like Venison?

While traveling the countryside the past couple of decades, sharing my personal brand of wild-game cooking, I’ve run across many people who just don’t like venison. If I had to guess what went wrong, somebody served them an over-cooked “gamey”  piece of improperly prepared deer meat. Venison has about five times less fat than beef,…

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Venison Sausage with Rustic Tomato Sauce

In the summertime, when “real” homegrown tomatoes are available, this is one of my favorite recipes. During the tomato offseason, I’ll usually prepare this dish with canned tomatoes rather than grocery store tomatoes. Then I won’t whine about the lack of flavor from the so-called “vine-ripened” store-bought tomatoes as compared to the real deals. Who…

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Spicy Venison & Black Bean Stir-Fry

Not to be confused with a Southwestern bean dish, this recipe is a somewhat spicy version of a traditional Asian stir-fry. As with any stir-fry, you’ll spend more time prepping than cooking. Just make sure that all of your ingredients are chopped and ready to go before you fire up the wok or skillet. The…

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Basic Rub

There is no such thing as the “perfect” rub. It’s a matter of personal preference. Some like it sweet, some like it spicy. Others are fine with salt and pepper. Keep in mind that no matter how long you leave the rub on the meat, it will not penetrate deep into the meat past the…

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Smoked Venison Burger

Firing up the smoker isn’t always convenient, like in the dead of winter, or when you’re just short on time. Here’s a way to give you smoke-flavored burgers anytime. You can slap make these smoke-flavored venison patties right on a hot grill or freeze them for later. To freeze, place smoked patties on a lightly…

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Fish in a Bag – Contact-Less Options for Guests

This Fish in a Bag recipe is from our Sporting Friend, Susie Jimenez, who was the runner-up on Season 7 of “Food Network Star.” Everything Susie touches has a spicy twist to it, which you can dial up, or down. There are no numbers listed next to the veggies as it is up to you…

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