Posts Tagged ‘Venison’
Fried Venison Ravioli
Making ravioli pasta is a relatively simple task, but I’ve come to the realization that very few people will take the time to do it. Store-bought wonton or egg roll wrappers are a little thinner than the homemade, but they save time. It’s best to keep a moist towel over the raw wraps to keep…
Read MoreVenison Tamales
Contrary to what some people believe, tamales do not come in a can. Yes, the label on the cans reads “tamales,” but the difference between canned tamales and those made by hand is much like that of canned shrimp versus genuine Louisiana trawler-harvested shrimp. They’re shrimp by name, but that’s about the only similarity. Getting…
Read MoreGarlic and Mustard Venison Skewers
If garlic’s not your thing, tone down the hot edge by first sauteing the cloves in olive oil over low heat until they are an even, light brown color. The flavor will be nutting and a little sweet. PrintGarlic and Mustard Venison Skewers Yield: 6 appetizer servings Ingredients1 1/2 pounds venison, trimmed of any silver skin…
Read MoreTropical Venison Quesadilla
OK, so maybe “tropical” is a bit cliched, but there’s more than just meat, cheese and flour tortillas in this tasty snack. The recipe calls for mango, but feel free to substitute fresh pineapple, papaya, or, in a pinch, peaches or nectarines. The idea is to give it a sweet contrast to the spicy jalapeno…
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