As a Western hunter, I am used to spot and stalk. But chasing the Coues deer of Arizona made me realize how much I still need to learn.
This is the one venison casserole I can get behind: Bobotie, one of the national dishes of South Africa.
Green chile elk burgers made in the classic Southwest style. Simple elk burger patties topped with roasted green chiles, cheese and the normal fixins’.
Step by step instructions on how to cut a flatiron steak from an elk, moose, or other large animal.
Ethiopian alicha wot is a mild curry that can be made with beef, lamb or venison. I used to cook this at an Ethiopian restaurant.
My latest cookbook, Buck, Buck, Moose, is on the shelves! Buck, Buck, Moose covers all things venison, from nose to tail and around the world.
In this episode of Hunt Gather Talk, I answer listener questions about making jerky, cooking venison ribs, and what’s my most important gear in the kitchen, and I talk about charring food and the idea of Chinese master stock.
Chocolomo. I just love saying the name. It’s a Mexican stew made with beef or venison, and it is amazing. The flavor is so deep and rich you just want to keep eating it. The secret? Char. There’s a whole lotta blackening going on here, and the result is a revelation.