Mexican picadillo is the real “taco meat” that Americans are used to. This picadillo is from Sonora and is not sweet like many others.
Classic deli pastrami, made with venison roasts. My favorite sandwich meat.
Carne seca is Mexican jerky, but they typically pound it into threads to make machaca, with you eat in a sauce.
A recipe for ground venison jerky, a great use of lean ground meat. This recipe mimics Native American pemmican.
Korean barbecue is sweet, salty, sour and smoky. It’s a fantastic marinade for deer, elk, antelope or yes, beef.
A recipe for Chinese beef and broccoli done with venison. Venison and broccoli is a lean version of the Chinese takeout classic.
How to smoke a deer ham to make the best “roast beef” you’ve ever had.
Old school venison pot roast, Eastern European style. Great with venison neck or shoulder.