My favorite soup at Olive Garden is their Zuppa Toscana and I think I've created a yummy version of this soup by using venison italian sausage. Give it a try, and I think you'll agree, that mine gives Olive Garden some stiff competition. "Slurp your soup!" … [Read more...]
Here at the He Hunts She Cooks kitchen, we like to utilize as much of the animal as possible. Some of our favorite parts are what we call the "wobbly bits"! Don't shy away from using venison heart. Marinating in red wine for several hours and a quick trip to the grill makes this a yummy treat! … [Read more...]
Reminiscent of the Chinese dish orange beef, this Meat On A Stick Monday is sweet, spicy, and has a tangy orange flavor!! … [Read more...]
Meat on a Stick Monday goes to Morocco for a traditional green charmoula used to marinate wild turkey kabobs! The marinade comes together in minutes with a food processor or mortar and pestle. This marinade can also be used for topping grilled fish. Think of it as the African version of Italian pesto. Enjoy!! … [Read more...]
A big bowl of Cajun flavored crawfish pasta is the perfect dish for crawfish season!! It comes together fast. … [Read more...]
A simple dry rub with black cocoa and chile powder coat antelope or venison eye of rounds, and after a quick grill, served with a jalapeño raisin demi-glace, smoked corn sauce and yummy tangy cheddar mashed potatoes. The demi-glace, and smoked corn sauce can be made the day ahead, and just reheated while the meat is grilled. … [Read more...]
My Ras el Hanout spice blend contains 28 ingredients, and I've included the list and method for making your own "k'meesa"(aka "secret stash"). But If you're not up to purchasing and creating the spice blend, African, Middle Eastern and other specialty grocery stores will have bags of Ras el Hanout already mixed. Williams-Sonoma has good one too! … [Read more...]
This dish is a version of an Indian dish called Murgh Makhani (Butter Chicken). In my version, I first braised the pheasant with Indian spices and then added heavy cream, toasted cashews and melted butter to finish cooking the pheasant in a creamy, slightly spicy sauce. The result was a creamy, sweet, spicy, tender pheasant!! I served the teetar makhani with jasmine rice and an Indian bread called … [Read more...]
Traditionally used for braised duck legs or pork belly, the red cooking broth imparts a distinctively Chinese flavor to these venison shanks. This “red cooking stock” has several Chinese spices, as well as a touch of rock sugar and sherry to create a salty-sweet-spicy braising liquid for slow braised venison shanks. Make a double batch of the red cooking stock and freeze half to use for whatever … [Read more...]
Smoked meats always remind me of Autumn and I’ve created a twist by using brined game birds and I add them to the smoker… with hay!! French farmers use hay for not only feeding their livestock, but also to cook with. And to make it even more special, I steeped cream in a handful of hay to create a yummy mustard cream sauce. Grab a glass of white wine, a lap blanket and dine outdoors and enjoy all … [Read more...]
Squirrel Spanish Chorizo Paella For some time now, I’ve been waiting patiently for Danny to hunt enough squirrels to make one of my favorite dishes…Paella!! Like Italian risotto, paella is the signature dish of Spain. It’s the communal, rustic, quintessential Sunday meal of Spaniards, from Cantabria all the way South to Andalucia. Just like risotto, this one pan dish has it’s learning curve. … [Read more...]
YEP! It’s okay if you need to read that again! Since I run my own personal chef business, called Cookin' Wild, I’ll admit my approach to wild game cooking can be a bit more on the gourmet side. When I receive calls from Silicon Valley execs, or celebrities, wanting a wild game dinner, I’m challenged to create their vision of wild game. I pull out my culinary tweezers (yes, that’s right, … [Read more...]
Halibut and Spanish Chorizo are a classic duo! This is an easy summer time dish that really doesn't need a recipe, since all the ingredients are just cooked and plated together. I made a nice pot of snowcap beans I bought through https://elegantbeans.com They have a wonderful selection of dried beans and they taste amazing. I simmered them along with 2 bay leaves, thyme sprigs and … [Read more...]
The other day I was taking a break from my work day by relaxing on the patio, and I was thinking it would be a nice time for a margarita!! Margaritas are like the perfect drink. They're tangy, salty, and sweet with a citrus kick! And I wondered how it would taste poured over grilled meat or fish. For obvious reasons, pouring a margarita over an open flame is probably not the best idea, but I … [Read more...]
These little hoppers get a nice garlic bath after searing them. I used 6.5" Lodge cast iron pans so everyone had their own serving. You can make them in a large pan and serve family style. They won't last long. I served them along side roasted yukon gold potatoes and onions. Fast and Flavorful! … [Read more...]
