- Wild Game
Belgian carbonnade flamande is one of that nation’s great gifts to world cuisine. It’s a dark, rich stew or braise that has a hint of sweet-sour-salty-spicy going on — and it’s fantastic with deer, elk or moose.
Stroganoff is a great example of what the Italians call brutti ma buoni, “ugly but good.” It ain’t the prettiest dish out there, but it’s pure comfort food joy. I make mine with venison backstrap, and it’s damn good.
Deer fat, venison tallow, whatever you call it, this is the stuff of controversy. A great many sources, including some trusted ones, say it’s inedible. Others, including me, have long said it can be damn tasty. Here’s some science behind both claims.
Bangers and mash. Homely as it may be, I love this British classic — especially when the sausages are homemade. I made these from venison, but you can use pork, beef, or really whatever. Here’s how to make them.
If these look kinda-sorta like venison tacos, it’s because lots of cultures love to grill meats, stick them on a flatbread and add vegetables and some kind of awesome sauce. That’s exactly what this is, done Greek style.
Venison burgers. Pretty much anyone who hunts (or eats) deer makes them. Here’s some of the art and science to making as close to a “perfect” burger as you can make, as well as my baseline recipe for great venison burgers.
Grilled venison tacos. Yeah, baby. This is summer comfort food at its best. Venison backstrap or flank steak grilled medium-rare, sliced thin and piled onto tortillas and all kinds of accompaniments. Who doesn’t love taco night?
Pretty much every culture in the world loves meatballs, and Japan is no exception. This is a venison version of the Japanese niku dango meatball, which is normally made with pork. If you like teriyaki, you’ll love this.