Skewered venison is about as old school as it gets. Whatever humans were before they were fully human realized shortly after mastering fire that sticking the meat of whatever deer were before they were fully deer onto a stick and roasting it was pretty darn tasty. Some things don’t change. I file this recipe under
Venison
Venison with Morel Sauce
I am happy to report that the morel mushrooms in this venison steak were not the only ones we found in our front yard. Since I cooked this dish last weekend, we’ve found six more. Woo hoo! Morels are the best mushroom to pair with red meat like steak or, in this case, whitetail venison. They
Venison Stock
Making stocks and broths are among the core skills of any good cook, and it is a labor or love I embrace wholly. As a hunter, angler and a gardener, I can often make a first-class stock solely with ingredients I’ve grown, caught or shot. This to me is deeply satisfying. Venison stock is one
Greek Venison Meatballs
Is there a meal more comforting than spaghetti and meatballs? Not in my world. It is my go-to dish when I tire of the trendy or the technically difficult. I grew up in New Jersey, where spaghetti and meatballs is on someone’s table 365 days a year, and everyone has his own version: Vermicelli
Venison Medallions with Gin and Juniper
The man who got me into hunting, St. Paul Pioneer Press outdoor writer Chris Niskanen, visited this site recently and suggested I post some German and Austrian venison recipes. “I recently shot a 200-pound whitetail (field-dressed) and would like simple recipes on fixing it,” he wrote. Well, I do have some good Teutonic venison recipes