Merguez sausages are the signature link of North Africa, which, as you probably know, is a Muslim region — so, no pork. That makes them a perfect fit for an all-venison sausage! This is a pretty traditional merguez recipe, full of flavor and spicy, but not overly hot.
North African recipes
Grilled Pigeons Egyptian Style
It’s dove season, and when you hunt doves, you often get pigeons in the mix. Don’t feed them to the dog! Pigeons are like giant doves in flavor, and are great grilled over charcoal the way the Egyptians do. Try this recipe and I bet I’ll make a pigeon-eater out of ya!
Marinated Venison Kabobs
Chunks of venison marinated in North African harissa and skewered with vegetables. Grilled right, this is about as good as it gets for a summertime dinner of wild game.
Venison Stew Tunisian
I first made this stew from a whitetail doe I shot in an alfalfa field in northern Wyoming. She was a magnificent animal — with a thick layer of sweet, grain-fed fat — and this is a magnificent stew. Everything falls into place together, and the flavors, seasoning and texture of this dish all come out perfectly. I
Duck Tagine with Chestnuts
It is still technically winter in Northern California, although the almond blossoms have arrived – just in time for St. Valentine’s Day. And winter is the time for chestnuts and braised dishes, so I thought I’d make a Tunisian-inspired tagine of mallard legs with chestnuts and chickpeas before the almond blossoms fade and spring arrives