Deer shoulder, slow cooked with some flavors of Senegal: onions, garlic, mustard and cumin. Easy and great with small deer.
As a Western hunter, I am used to spot and stalk. But chasing the Coues deer of Arizona made me realize how much I still need to learn.
Old school venison pot roast, Eastern European style. Great with venison neck or shoulder.
This is the one venison casserole I can get behind: Bobotie, one of the national dishes of South Africa.
Green chile elk burgers made in the classic Southwest style. Simple elk burger patties topped with roasted green chiles, cheese and the normal fixins’.
Deceptively simple, the ancho sauce really makes this dish. Elk, deer or any red meat will work here.
Ethiopian alicha wot is a mild curry that can be made with beef, lamb or venison. I used to cook this at an Ethiopian restaurant.
Venison tamales, an old family recipe from a friend of mine. Hope you like them!