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.
Venison
Peruvian Grilled Deer Heart
A recipe for anticuchos de corazon, a Peruvian street snack of marinated heart, skewered and grilled. Beef, deer or lamb hearts all work.
South Dakota Chislic
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.
Tongue Tacos
A grilled tongue tacos recipe where you braise the tongues first, peel them, then grill them and chop before serving on tortillas.
Mushroom Sauce for Steak
This is a classic French mushroom sauce for steak based off a Julia Child recipe. Try it on your next venison steak.
Venison Fajitas
A Tex-Mex classic made with elk flank steak, lots of peppers and onions, and homemade flour tortillas.
Creole Okra Gumbo
This Creole gumbo uses tomato, okra, shrimp, venison, and gumbo file. No roux. It’s a great switch from Cajun-style gumbo.
Ethiopian Venison Stew
This is the Ethiopian stew called abish wot, made here with venison. It’s a spicy stew, laced with fenugreek.