Venison shanks are delicious to eat, but tough to cut, unless you know a trick or two.
Venison roasts. Venison steaks. Ground venison. I just want a sandwich already! Now, while I’ve made some damn delicious venison steak sandwiches, I like options. If you are ready to try a new recipe, make some smoked venison pastrami! I think a lot of hunters are intimidated when they get into to realm of cured … Continue reading “Venison Pastrami – Smoked Venison Deliciousness”
Hunting is on the decline. Land access. Urban sprawl. Anti-hunters. Gun control. Of the many problems hunters and hunting face, there is one that YOU have full control over. The reputation of all hunters falls on you. If any one of us does something to make hunting look bad, it impacts all hunters, and is … Continue reading “Rules of Engagement for Hunting”
I’ve seen a lot of taxidermy mounts over the year, and some of them have been pretty impressive. I’m not against them, but they just aren’t for me, for a few reasons: They take up a lot of space for display. They just seem unnatural to me – taking the skin and stretching it over … Continue reading “Make a European Mount for under $5”
Venison sausage is one of the most forgiving ways to prepare the meat from your deer. You typically mix the meat with strong seasonings, which can help mask gamey flavors. You also mix it with another type of meat – typically pork – which overcomes the dryness you might experience with some lean, well done … Continue reading “Easy Venison Sausage”
Deer ribs. The hunters dilemma. Well, one of the many dilemmas anyways. You don’t want to waste meat. Yet you know there just isn’t much meat on those scrappy little ribs. And the meat that is there is layered in deer fat, which is not very tasty. While it’s true there isn’t a lot of … Continue reading “BBQ Venison Ribs”
We’ve talked about roasting venison before – so you know it’s not my FAVORITE cooking method. The main reason why, is that I’ve never been a huge roast fan, whether it’s beef, pork, or venison. What I’ve come to realize over the years, is that a roast is less about the meat itself, and more … Continue reading “Rotisserie Venison – the nearly foolproof way to roast venison”
I hate cooking roast venison (or even beef for that matter). As a roast in the oven that is. I always overcook them. Or they end up as flavorless blobs of meat. I know, that’s why gravy was invented. It’s really a matter of more practice, but you know how it goes – if something doesn’t … Continue reading “How to Cook Venison Sous Vide for a Perfect Roast”
Venison liver is often one for the first meals prepped from the animal after a successful hunt. Personally, I’d go with the tenderloin first. Nothing wrong with starting with the liver, but I prefer to do a little prep on it before I use it, which will take a day or two.
So you have corned the beast (see article here). Now we need to cook it to turn it into a corned venison meal. Because venison is so lean, you have to be careful at this step. If you do a standard boil, and you boil it a bit too long, you’ll end up with some … Continue reading “Beer Braised Corned Venison Recipe”