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’.
Korean barbecue is sweet, salty, sour and smoky. It’s a fantastic marinade for deer, elk, antelope or yes, beef.
A recipe for Chinese beef and broccoli done with venison. Venison and broccoli is a lean version of the Chinese takeout classic.
How to smoke a deer ham to make the best “roast beef” you’ve ever had.