It seems like ages since I first wrote about this recipe, and it has been — at least in blogging time. I first posted a version of this dish back in early 2008, and it was so popular it even got written up in Field & Stream. But time marches on, and now I look
Carne seca is Mexican jerky, but they typically pound it into threads to make machaca, with you eat in a sauce.
Pipian rojo is a Mexican sauce with nuts and seeds, chiles, a touch of tomato and spices. I’m serving it with squirrel here.
I don’t always marinate venison, but here’s when I do, why I do it and how to go about it.
A Southern take on teal, with red-eye gravy, sour corn and Brussels sprouts.
Old school French coq au vin, done with pheasant or grouse.
How to make a nice terrine with pork and whatever bits of game you might have lying around.
Sous vide can be a useful tool. Just don’t overuse it.