- Wild Game
If there is one sauce you need to know as a wild game cook, it is Cumberland sauce. Savory, rich and a little sweet, it is a classic sauce for venison, duck, goose or any dark game meat. Learn this sauce by heart and you’ll never go wrong.
Anyone who knows me will not be surprised at all to learn that the first thing I cooked from the yearling antelope I shot in Wyoming was the shanks. I love me some shank. Since the meat was so light and tender, I cooked the shanks “forty garlic clove” style, like the famous chicken dish.
Chimichurri is one of the best sauces for warm weather: It’s an herby, garlicky, tangy sauce usually served with beef. Here I am using wild mountain pennyroyal and serving the chimichurri over venison.
Grilled venison heart. Yep, you heard me right. And don’t look away. It’s as awesome as it looks. High heat, great meat and a good marinade are the keys.
I had my first Cajun sauce piquante a year ago, in a grubby cafe near Houma. It was made with alligator, and it was awesome. This version is made with venison, and it’s just as awesome.
It’s morel season at last, and in celebration, I’ve revamped one of my favorite recipes for venison and morels. No fresh morels in your area yet? Use dried. They work fine in this recipe.
Andouille sausage is one of may favorites. The heavily spiced, smoked links go well with anything from a po’boy sandwich to gumbo – and you can make them with any meat.
I almost never make curries, but when I found fresh turmeric root at Whole Foods, I was compelled to give it a go. A Thai massaman curry is perfect for venison.
This was one of the first venison recipes I ever made, and it’s still one of the best, as the flavors of gin, juniper and venison are meant for each other.
It seems that there is no one “authentic” Hungarian goulash. But this one, made with venison, comes pretty close to the old recipes, csipetke dumplings and everything.