When you think of a venison meal, what normally comes to mind? I know, probably not wontons, or any kind of soup for that matter. I think most people think of two things: The good experience they had – usually jerky. The bad experience they had – some tough roast that they (or someone else) … Continue reading “Venison Wonton Soup”
Venison shanks are delicious to eat, but tough to cut, unless you know a trick or two.
Making pastrami is one of my favorite ways to make venison, and probably everyone’s favorite way to eat it.
Don’t be “that” guy.
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”
Sausage shouldn’t be complicated. Here are some simple ways to prepare venison sausage.
Venison Ribs can be tasty! You just have to take a few precautions to get them right.
Rotisserie cooking keeps the juices in, and ensures an evenness to cooking of your roast.
Sous vide is super slow cooking with a bag in water. It does wonders to a tough venison roast.
Don’t think of any part of your deer as waste. If you are tossing your bones out, you are missing out.
Simply fried venison liver is an amazing treat, and if you process and preserve it right, you can make it last all year.