This is a traditional Greek lamb shank recipe done with venison shanks; the only difference between the two is venison takes longer to cook.
Machaca, wispy filaments of jerky, is a common meat for burritos or tacos in northern Mexico. Here’s how to make it at home.
A classic, beet-based Ukrainian borscht recipe using venison. It’s rich in flavor, but not sweet at all.
How to make Jalisco-style birria. Birria is a hybrid braise and stew where the broth is as important as the meat, which is venison in this case.
Chislic is a classic bar snack in South Dakota, often made with mutton, beef or lamb. In this case, it’s venison. Serve Chislic with crackers or fries.
A Tex-Mex classic made with elk flank steak, lots of peppers and onions, and homemade flour tortillas.
This Creole gumbo uses tomato, okra, shrimp, venison, and gumbo file. No roux. It’s a great switch from Cajun-style gumbo.
This is the Ethiopian stew called abish wot, made here with venison. It’s a spicy stew, laced with fenugreek.