Steak Diane may be retro, but it’s a perfect recipe for venison backstraps. Normally made with beef, the “Diane” in the dish is Diana, Roman Goddess of the Hunt. So venison just seemed right…
Venison chili. What’s not to love? Everyone has his own version, and I’m no exception. I’ll wager you’ve never seen a chile recipe quite like this one: It’s taken me many years to perfect it.
Inspired by a Sicilian Easter lamb pie, this venison pie is everything a hand-held meat pie should be: dense, flavorful — and portable. It’s like an Italian empanada.
A hearty venison soup based off a classic Scotch broth, with barley, turnips, carrots — and an ingredient dear to the Scots, fresh chopped nettles.
It’s been another year of learning and experimenting on the acorn front, and the more I learn, the more I love working with “oak nuts.”
I present to you: mocetta. It was my first-ever dry-cured ham, and it does not come from a pig. This is venison ham. Mocetta (MOE-chet-uh) is a Northern Italian air-dried goat ham that, I’ve discovered, works well with venison, too. I wish I could tell you I have an old recipe handed down by the
Tenderloins are morsels to be treasured. For those of you who don’t know, the tenderloin is a small strip of meat on the underside of an animal’s back; it does very little work, and as such is always meltingly tender. Thus the name. It is filet mignon. It is also a cut that I rarely
We had friends over yesterday for a Memorial Day barbecue, and although we tried to keep it simple, I am really incapable of just cooking hot dogs and burgers. I did haul out some of my Greek loukaniko sausages, which went over well with caramelized onions, and I did in fact do burgers: Homemade venison