- Wild Game
Happy Lunar New Year! I can’t think of a better way to celebrate it than with potstickers, the Chinese dumpling Americans love most. My potstickers are filled with venison and yes, those are handmade wrappers. We don’t mess around here on HAGC.
I could eat these all day long. Tangy, smoky and addicting, kabanosy, a Polish smoked meat stick, is what a Slim Jim dreams about when it sleeps at night. You want to make these. Now.
Yes, this is a generic name for a dish, but the exact veggies I used aren’t the important part: The important part of this recipe is a Chinese cooking technique called “velveting.” If you are a wild game cook, you need to learn this trick.
Forget hams and turkeys for Christmas. Roast a leg of venison instead. If you have a whole hind leg of a doe or small deer, this is a perfect recipe for the holidays. It’s a lot like roasting a leg of lamb.
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.