I don’t always marinate venison, but here’s when I do, why I do it and how to go about it.
A recipe for ground venison jerky, a great use of lean ground meat. This recipe mimics Native American pemmican.
Mafe is a slow simmered braise of shanks or shoulder. Lots of peanuts, some chiles and a whole lotta awesome.
Green chile elk burgers made in the classic Southwest style. Simple elk burger patties topped with roasted green chiles, cheese and the normal fixins’.
How to smoke a deer ham to make the best “roast beef” you’ve ever had.
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.
Step by step instructions on how to cut a flatiron steak from an elk, moose, or other large animal.