- Wild Game
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.
My mom makes a mean lasagna. It was one of our staple meals when I was a kid. This is essentially her recipe, handed down to me, only I use ground venison instead of ground beef. I hope you like it, ’cause I sure do!
Chunks of venison marinated in North African harissa and skewered with vegetables. Grilled right, this is about as good as it gets for a summertime dinner of wild game.
Beef or venison tartare is the “trust fall” of the culinary world: Raw meat and a raw egg yolk. If your ingredients are not impeccable, things can go very, very wrong. But done right, this is at once a primal and exciting little appetizer.
There is a cook’s maxim that goes something like, “if it grows together it goes together.” Well, this venison stew puts that into practice. Almost everything in this stew can be found in commercial deer “food plot” seed mixes. Shoot the deer, and serve it with the field you shot it in.
It’s not often I remake a five-year-old recipe and change nothing. This Greek meatball recipe — venison (or lamb), bulgur wheat, oregano and a Greek tomato sauce — is one such dish. Nice to know some dishes hold up well over time.
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.