Venison Mincemeat Pies

How to make traditional British mincemeat pies with venison or other meat. I use venison mincemeat with a Scottish flair, using wild berries and Scotch.

Venison Soup

A recipe for Scotch broth made with venison. It's a venison soup with a great broth, lots of vegetables, meat and barley.

Pan Seared Venison Tenderloin

A simple recipe for pan-seared venison tenderloin served with an equally simple pan sauce. Deer tenderloin is the most tender cut of the animal.

Swedish Breakfast Sausage

How to make stångkorv, a Swedish sausage that has barley in it. This sausage is fermented, so it gets tangy. and is great for breakfast.

Mince and Tatties

Scottish mince and tatties, ground meat with root vegetables, herbs and spices, with creamy mashed potatoes. Easy, versatile and satisfying. Any ground meat will work here.

Seared Canada Goose Breast

This is the best Canada goose breast recipe if you want to eat it like a steak or a London broil. Reverse seared goose breast sliced thin and served simply.

Dry Aging: How and Why

How to dry age meat, specifically venison, at home, and why you would want to give it a go.

Fried Pheasant

Yes, you fry pheasants! Here's a recipe for pickle-brined, fried pheasant you'll love. Works great with grouse and partridge, too.

Spanish Caldereta

Caldereta is a slow cooked stew from Spain, with variations across Latin America and the Philippines. Usually made with beef, I use a venison neck roast here.

Venison 101: The Video Class

I've teamed up with GoHunt to create a video masterclass on how to cook venison. This 13-unit class teaches you basic butchering, key cooking methods and some signature recipes.

Seared Bison Steak

How to cook a bison steak properly in a pan. Bison steaks are like beef, but much leaner, so cooking one can be a little tricky. Here's how to do it.