Side Dish Recipes
Cubed 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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Blackened Venison Backstrap
The key to blackening is to use a heavy skillet, preferably cast iron, and screaming-hot heat. Restaurants that serve blackened meats and fish keep a white-hot skillet over a burner at all times. I highly recommend that you open the doors and windows and provide as much ventilation as possible. Done properly, there’s plenty of…
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Mustard-Fried Venison Cubed Steaks with Chimichurri Sauce
I’m always on the hunt for new and interesting mustard blends. Dijon, whole grain, blended with wine, herbs and spices — they’re all great accompaniments for a seared piece of deer meat, provided you like mustard. If mustard doesn’t honk your horns, you’ve probably already moved onto another recipe. Chimichurri sauce has its garlicky roots…
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Venison and Mushroom Ragout on Soft Parmesan Polenta
A ragout is a stew with French roots that’s rich, hearty and pairs slow-cooked meats with vegetables or beans. I’ve mixed in a pile of mushrooms and serve it on top of soft, cheesy polenta. For my Southern friends, feel free to substitute cheese grits for the polenta. If you’re long on venison stew meat,…
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Italian-Seasoned Venison Roast
Most folks don’t think about eating venison meat cold, like any other cold cuts from the local deli. Marinated, seasoned and roasted to medium-rare, it’s as good — no, better — than store-bought sliced meats. Sliced thin and piled high on toasted bread with cheese, onions, lettuce, tomato, mayo, pickles, now that’s a sandwich! This…
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Kinda Muffaletta
The “real” muffaletta originated in New Orleans and locals there are pretty particular about what goes on this formidable sandwich. I like to think of it as an Italian sub, but better. Finding true muffaletta bread is the big challenge. It’s an Italian-style bread that’s soft on the inside, crusty on the outside and sturdy…
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Broiled Venison Tenderloin
I don’t soak my venison tenderloins in buttermilk, teriyaki sauce or anything else that is supposed to get rid of the gamey flavor. If your tenderloins taste gamey, it’s your own darn fault. This picture is from filming The Sporting Chef TV series with guest, Chef Rick Vonk from Alabama. He made an elk tenderloin…
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Maple Breakfast Sausage with Buttery Red Eye Gravy
It’s been my experience that most folks won’t bother giving a sausage recipe a second look. They think it requires special equipment and a chemistry degree. Grinders, cures and casings — and, really, what are those casings made of anyway? This breakfast sausage recipe is as simple as making venison burgers. Nothing more than a…
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Breakfast Venison Steak, Egg and Cheesy Cat Head Biscuit Sandwich
It’s a Southern thing, or “thang.” From the Mississippi Delta to the Appalachians of Virginia, I’ve been served cat head biscuits in various forms, and they’ve all been exceptionally good. Some are light and flaky, others a bit on the heavy side. The “cat head” name comes from the irregular shape of the oversized biscuits.…
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