Venison
Reverse Seared Elk Roast
If you are looking for a foolproof elk roast recipe, you've found it. The secret is to reverse sear the roast slowly, then finish over very high heat -- and this method works with any large roast, not just elk.
How-To (DIY stuff)
Garlic Sausage with Basil
There is nothing exotic or unusual about this garlic sausage, except maybe that I am using venison along with the…
How-To (DIY stuff)
Basic Venison Sausage
This is a rich, country-style venison sausage recipe where the dominant spices are ground bay leaves and garlic. These are…
Mexican
Puchero
Puchero is a hearty stew made all over the Spanish-speaking world. This is a Mexican puchero recipe uses beef or venison and lots of vegetables. Simple, satisfying and it keeps well.
Recipe
Venison Gumbo
This venison gumbo is dark, savory and rich, a classic Cajun gumbo with no tomato and a dark roux. It’s…
Venison
Rocky Mountain Elk Stew
An elk stew recipe with flavors of the Rocky Mountains: Green chile, beans, corn, mushrooms, wheat berries and herbs. Any sort of red meat will work in this recipe.
Venison
Venison Shepherd’s Pie
This ain't the old school lunch lady shepherd's pie. This venison shepherds pie is a lush, comfy version of the classic, made with ground venison.
Venison
Green Chile Elk Burger
Green chile elk burgers made in the classic Southwest style. Simple elk (or deer, pronghorn or beef) patties topped with roasted green chiles, cheese and the normal fixins'.
Venison
Roast Haunch of Venison
Roast haunch of venison immediately makes me think of a roaring fire, cold weather, a hunt, lots of booze and…
Venison
Canned Venison
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.
Venison
Smoked Venison Jerky
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.
Mexican
Gallina Pinta
Gallina pinta is a Sonoran specialty, a stew of hominy, beans and meat that is a lot like pozole. I use venison here, but beef is more common.
