How to make Jalisco-style birria. Birria is a hybrid braise and stew where the broth is as important as the meat, which is venison in this case.
A recipe for anticuchos de corazon, a Peruvian street snack of marinated heart, skewered and grilled. Beef, deer or lamb hearts all work.
Chislic is a classic bar snack in South Dakota, often made with mutton, beef or lamb. In this case, it’s venison. Serve Chislic with crackers or fries.
A grilled tongue tacos recipe where you braise the tongues first, peel them, then grill them and chop before serving on tortillas.
This is a classic French mushroom sauce for steak based off a Julia Child recipe. Try it on your next venison steak.
A Tex-Mex classic made with elk flank steak, lots of peppers and onions, and homemade flour tortillas.
This Creole gumbo uses tomato, okra, shrimp, venison, and gumbo file. No roux. It’s a great switch from Cajun-style gumbo.
This is the Ethiopian stew called abish wot, made here with venison. It’s a spicy stew, laced with fenugreek.