- Wild Game
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.
Some of you know I started cooking professionally in an Ethiopian restaurant. Well, this was my absolute favorite thing to make when I worked there. It’s a hybrid stew/stir-fry called tibs. I make it with venison now, but it was damn good with beef, lamb or goat, too.
When life gives you the shanks from large deer, braise them whole. Cooked slow and low, shanks get so tender no knife is needed. This Austrian recipe is absolutely a keeper, if only for the sauerkraut alone: As you’ll see, it’s not your normal kraut.
Hungarians like their paprika. They put it in everything, even salami. I happen to love this salami: Tangy, zippy with paprika and garlic but not overly spicy. Normally this is a pork salami, but I’ve done it with duck here. Most meats will work.
I used to hate meatloaf. Loathe it, really. But once I realized that a good meatloaf is, essentially, a giant meatball, I saw the light. So here it is, the one and only meatloaf recipe on this website. Enjoy!
Jerky seems so simple, but the difference between good jerky and great jerky is profound. At last, I think I’ve finally made a great jerky!
Barbacoa is a kind of Mexican barbecue where meats (usually beef) are wrapped in leaves with warming spices and baked in a pit. My version of barbacoa uses venison, but it tastes a lot like the barbacoa you’ll get at Chipotle or in regular Mexican restaurants – it’s an ideal taco or burrito meat.