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