Canned venison is handy to have in your pantry, whether it’s plain canned venison or in stews and pasta sauces. Here’s how to go about it.
How to make smoked venison jerky at home. Slow smoking strips of deer meat until mostly dried and chewy is a great way to make venison jerky.
A comprehensive look at how to cook venison that covers all types of venison and all cuts. Here’s a basic breakdown on what to do with your deer meat.
My favorite venison meatballs recipe, done in the classic New Jersey Italian-American style. Big ole’ venison meatballs served with spaghetti.
A recipe for salmon stock, which also works with trout or char. Salmon stock is rich and flavorful, but doesn’t keep well. Great for soups or rice.
Simple pan seared grouper or other white fish, served with a hearts of palm salad and key lime browned butter sauce. It’s an ode to Florida.
Crispy fish skin is one of the great joys of eating. Here’s how to do it, and why fish skin is good for you — and when to avoid it.
Garlic butter scallops is a simple, classic way to serve small or medium-sized scallops. Sear the scallops first, then toss in garlic butter.