- Wild Game
Landjaeger. Such a cool name, eh? It’s a German dry-cured sausage that is made small enough to fit into your coat pocket on a cold day hiking, fishing — or hunting. Thus the name. Traditionally made with beef and pork, my landjaeger is made with venison and pork fat. You could use any red meat […]
Posted in Charcuterie, Northern European, Recipe, Venison, Wild Game | Tagged Charcuterie, German and Scandinavian Recipes, preserved foods, sausages, smoked foods, venison, venison recipes | Leave a response
Caramelized onions make any dish they appear in better. This recipe is no exception: Big venison steaks, onions and seared hen-of-the-woods mushrooms are autumn on a plate.
Posted in Featured, Foraging, Mushrooms, Northern European, Recipe, Venison, Wild Game | Tagged Eastern European Recipes, easy recipes, mushrooms, Polish and Russian Recipes, venison, venison recipes, Wild Game | 9 Responses
Pairing venison with fruit is an age-old thing, and blueberry or huckleberries are a particularly good match. This recipe is an Icelandic version that is not sweet at all. The blueberries are balanced with mushrooms and wine to make a really classy yet easy dish.
Posted in Berries and Fruits, Featured, Foraging, Northern European, Recipe, Venison, Wild Game | Tagged berries and fruits, Foraging, German and Scandinavian Recipes, mushrooms, venison, venison recipes | 14 Responses
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.