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…
Inspired by a beef-and-mushroom burger I made, this version, with venison and morel mushrooms, is even better! Venison and mushrooms are a natural combination.
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.
For me, charcuterie is the endgame of every successful hunt, but each animal needs a different treatmeant: sausages, cured whole cuts, salami, etc. This is what I did with my deer from Catalina.
One of my favorite things is to gorge on a fresh, seasonal ingredient when it’s abundant — in this case porcini mushrooms. We ate them in a salad, grilled, pureed with venison, and in porcini ravioli.
What could be better than authentic Swedish meatballs? Authentic Swedish meatballs made with moose meat and sauced with highbush cranberries and cream, that’s what.