My recipe for old school style venison summer sausage, where you dry age the sausages so they can keep for months in the fridge.
Smoked trout dip is a classic appetizer in and around the Great Lakes. Here’s how to make it at home. I use lake trout, but any trout works, as will other oily fish like mackerel or mullet.
A classic German sausage made from white meats and flavored with lemon, parsley and spices.
A basic spinach spaetzle recipe that can be modified for any green leafy vegetable or herb you want to use, from nettles to parsley.
Kjøttkaker, Norwegian meatballs, made with venison. As the name suggests, these are a bit more like meat cakes than balls. They are made of awesome.
A classic recipe for a venison or beef pasty, plus insights on how to tinker with this pasty recipe to make it your own.
This was the first sausage I ever learned to make, in Wisconsin. It’s a traditional “white brat” made with veal, pork, or turkey.
A traditional British steak and kidney pie recipe using venison. I use shanks, shoulder or neck here, because the long cooking makes a better filling.