This is a simple roasted mushroom recipe that works with any meaty mushroom, from porcini to shiitake to regular button mushrooms.
How-To (DIY stuff)
Recado negro is a Yucatecan flavoring blend, a spice paste, that relies on charred ingredients, making it black. Here’s how to make it.
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.
My recipe for old school style venison summer sausage, where you dry age the sausages so they can keep for months in the fridge.
My recipe for smoked venison bratwurst, made like the red bratwurst from State Street Brats in Madison, Wisconsin. Even if you don’t like the Badgers, you’ll like these links.
My favorite venison meatballs recipe, done in the classic New Jersey Italian-American style. Big ole’ venison meatballs served with spaghetti.
How to make and use cherry tomato confit: slow roasted cherry tomatoes with olive oil and garlic. Great with pasta, polenta and on toast.