Here’s what we know, and don’t know, about CWD and human health.
Mexican picadillo is the real “taco meat” that Americans are used to. This picadillo is from Sonora and is not sweet like many others.
Classic deli pastrami, made with venison roasts. My favorite sandwich meat.
Carne seca is Mexican jerky, but they typically pound it into threads to make machaca, with you eat in a sauce.
I don’t always marinate venison, but here’s when I do, why I do it and how to go about it.
A recipe for ground venison jerky, a great use of lean ground meat. This recipe mimics Native American pemmican.
Mafe is a slow simmered braise of shanks or shoulder. Lots of peanuts, some chiles and a whole lotta awesome.
Green chile elk burgers made in the classic Southwest style. Simple elk burger patties topped with roasted green chiles, cheese and the normal fixins’.