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Chocolomo. I just love saying the name. It’s a Mexican stew made with beef or venison, and it is amazing. The flavor is so deep and rich you just want to keep eating it. The secret? Char. There’s a whole lotta blackening going on here, and the result is a revelation.
Mole, pronounced “mole-ay,” is a set of masterful, rich and luxurious sauces from Mexico. There are seven great moles from Oaxaca in the south, and this is one of them. Mole chichilo is actually served with venison there, so I thought I’d recreate the recipe here for you. If you make it, you’re in for a treat.
This is my master recipe for venison chili, and it is the best chili you have probably ever had. Seriously. It’s won awards. Beans or no beans, and, honestly, any meat, this is a recipe you need to know by heart. It’s that good.
If you like the classic Chinese dish kung pao chicken, you’ll love kung pao venison. This is a pretty authentic Chinese version of the dish, which isn’t as sweet as the typical steam-table Chinese stuff you get at Sad Panda.
This is the dish I made to celebrate my first blacktail buck since 2009. It is the tenderloin of the deer, served with wild ingredients from a stone’s throw of where that deer last stood. Cooking with a sense of place sharpens the mind and roots you into your environment.
A Greek-inspired venison stew slowly simmered with all sorts of wild greens, from dandelions to lamb’s quarters to wild fennel, amaranth, orache — really whatever you can find. Of course this is also great with turnip or mustard greens, kale or collards, too.
This is a bit like venison barbacoa, but this version, from the Yucatan in southern Mexico, is so zippy it’s just as good eaten as a cold salad. Either way, this is an excellent recipe for a front shoulder, neck or roast.
Venison steaks served with a fantastic wild rice pilaf. It’s an unusual pilaf, made when I decided to play a game of bouncing flavors, colors and textures off each other. Want to learn how to do this? Read on.