- Wild Game
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.
I am a huge fan of offal, and this extends to venison. Here’s an easy, non-threatening way to use a bit more of the deer you bring home. After all, who doesn’t like a little tongue?
Grilling a whole piece of venison backstrap, basting all the while with your favorite BBQ sauce, may not be high-end cooking, but it sure is good…
Steak Diane may be retro, but it’s a perfect recipe for venison backstraps. Normally made with beef, the “Diane” in the dish is Diana, Roman Goddess of the Hunt. So venison just seemed right…