Posts Tagged ‘Elk’
Venison with Spicy Thai Peanut Sauce
I know what you’re thinking. What fool would cook deer meat with peanut butter? Well, now you know. Just another in a long series of examples of how we can expand our game-cooking culinary horizons. This preparation works best with the loins and the thoroughly cleaned and trimmed portions of the hindquarters. If your game…
Read MoreBarbecued Venison Chuck Roast
Here’s a recipe for a deer roast that is located between the shoulder and the neck of the animal. This slow-roasting, low-temperature method is ideal for cooking lesser cuts of antlered game. Also, try it with the hindquarter roasts of older deer, elk, etc. that may be a little tough when cooked medium-rare. It is…
Read MoreVenison Medallions with Mushroom Sauce
Anyone notice how I poke fun at game recipes that call for a can of cream of mushroom soup? Well here’s my upgraded version of the oversalted stuff in a can. The sauce is a velvety blend of fresh mushrooms, wine, cream and vegetables. Once you see just how easy it is to make the…
Read MoreItalian Venison Sandwiches
You MUST trim your meat well if you are serving in sandwiches. The last thing you want is your guests chewing, and chewing, and chewing and then discreetly spitting it out in their napkin. Use tenderloin for the best results.
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