Skip to content

Posts Tagged ‘Moose’

Venison Elizabeth

From time to time and occasionally on a commission basis, I create special recipes for special companies and extraordinary people. Elizabeth “Libbie” McLain is one of those special people. She was instrumental in the production and design of the first The Sporting Chef website. Libbie is an extremely creative and entertaining friend, but I think…

Read More

Venison with Cranberry Sweet and Sour Sauce

Cooking with cranberries during the holiday season makes me feel all warm and fuzzy inside. Cranberries are a decent source of vitamin C and potassium. They are supposedly good for blood circulation, digestive system, urinary tract and the complexion, although I wouldn’t recommend rubbing them over your face. I like them because they taste and…

Read More

Venison Stir-Fry with Tomato

We did this one with tenderloin on the show, but thinly sliced hindquarter muscles will work just fine as long as you don’t cook them past medium-rare. Print Recipe Venison Stir-Fry with Tomato Ingredients1 1/2 pounds venison tenderloin silver skin removed and meat slice into 1/4 inch medallions2 tablespoons peanut or vegetable oil1 teaspoon fresh…

Read More

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 More