This rack of wild pig is slowly cooked in a water oven to create one of the most tender racks I've ever made. Wild pig loin has very little fat, so it can be a challenge to cook without drying it. But with the help of sous vide cooking, the result is nothing short of perfection. I also made a wonderful sausage fig dressing which was also easy to make in the water oven. Once I made the … [Read more...]
We're going to the Middle East with Meat on a Stick Monday! I love the spices and flavors of the Middle East. With so many countries in close proximity to each other there is an overlap of cuisine. Kufta (or kofta) are little meatballs or meatloaves skewered and cooked over an open fire. Many Middle Eastern countries have their own variation of them. Greece, Iran, Israel, Turkey, Pakistan, and … [Read more...]
Succulent jumbo shrimp are wrapped in prosciutto then skewered along with sweet pineapple and grilled for just a few minutes. Then they are laid atop chewy, nutty black rice with mango with a spicy rum butter sauce!! Talk about a tropical delight on a stick!! … [Read more...]
Elk striploin is marinated for 24 hours, then quickly grilled and drizzled with a simple peanut sauce for a play on an Indonesian favorite. I made it a main course with coconut milk rice and steamed edamame with chili flakes and black pepper! Meats on a stick are the perfect food. It can also be served as a buffet appetizer by placing the skewers on a bed of dry roasted … [Read more...]
Of all the cooking methods I use to put wild food on the table, sous vide cooking has to be the most intriguing and exciting. Sous vide cooking isn't necessarily new in restaurants, but due to advances in scaling the equipment for home use, and making it affordable, sous vide has allowed home cooks to take advantage of precision cooking. I've teamed up with Sous Vide Supreme to … [Read more...]
Walk around most any street in Peru, or attend a sports event and Beef Heart Anticuchos will be the snack you'll most likely encounter. The slightly spicy, tangy meats on a stick are a favorite of Peruvians. They are so easy to make, and utilize a part of the animal most wouldn't consider. With a quick marinade in ahi panca sauce, these tasty bites only need a skewer and a few minutes … [Read more...]
Julie Gracie created this wonderful soup after her spring gobbler hunt. This soup has lots of amazing flavor and makes the best use of kale, parsnips and wild rice. … [Read more...]
I love these little birds! They are the perfect size for a main course, and while they aren't too strong on flavor, they make for a nice game bird for the timid eater. It's early spring and rhubarb is in season, and so I glazed it with some rhubarb syrup. I decided to serve it with a side of sautéed cannellini beans and artichoke barigoule. It kept the dish light, and highlighted the … [Read more...]
Summer is on it's way so that means it's time to pull out the grill! And this is hands-down my favorite shish kabob made my way, so I decided to name it after myself. lol For the best flavor, marinate the venison no less than 24 hours. I suggest you use a dry aged top butt or backstrap for the most tender cut and cook it to no more than rare to medium-rare. Click on the thumbnail to the … [Read more...]
Growing up in Central PA with a Pennsylvania Dutch Grand-mother whose family name was Yingling, and a Mother who made lots of inventions with second day dinners, we have a dish using leftover ham and homemade noodles my Mom always referred to as "Popeye." From what I gather, the original PA Dutch name is "botboi" or pot pie. How it came to be re-named "popeye" in my family is a mystery, and quite … [Read more...]
A tasty stuffing for fresh trout with Mexican chorizo, mushrooms and a side of crispy potatoes dipped in lemony garlicky mayo... Easy, Fast and Perfect for the upcoming fishing season. … [Read more...]
May the "Luck of the Irish" be with you as you create this St. Patrick's Day inspired dish using Guinness and venison. Pour some Guinness in the braising liquid and save some for your glass. Slainte!!! … [Read more...]
Gilbert Loredo: Because this recipe is fairly easy but time consuming, make it a party by inviting friends and relatives to all share in the fun and make a large batch. And remember to taste test quite often. This recipe can be easily modified for added flavors or different types of meat from domestic to wild game!! By Gilbert Loredo … [Read more...]
A roasted venison top sirloin (aka "football roast") is topped with a horseradish panko crust and served with an easy black currant sauce. The sweetness from the sauce is a great foil for the bite of horseradish. Add a side of homemade creamy cheesy caraway seed spaetzle and Sunday dinner just reached a whole new level! … [Read more...]
What to make with my last quart jar of canned of 2013 venison before making a new batch? Risotto of course! Given my background, I can’t go more than a few weeks without making risotto. I have made risotto in many different ways with many different additions of vegetables, cheeses, and meats. Even making risotto cakes with leftovers makes the enjoyment of risotto last longer. And canning meats is … [Read more...]
