Cocoa Chile Spice Rubbed Antelope and Whitetail Eye of Rounds with a Raisin Demi-glace and Smoked Corn Sauce, Cheddar Mashed Potatoes

By

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...]

Antelope Tagine with Vegetables and Dates

By

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...]

Chinese Red Stock Braised Venison Shanks

By

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...]

Jalapeño Cheese Stuffed Bacon Wrapped BBQ Glazed Smoked Antelope Meatloaf

By

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...]

“Braised” the step by step instructions for making the toughest cuts mouthwatering tender!

By

On any animals, the legs, shanks, and shoulders have the worst reputation for being tough, stringy, chewy, full of tendons and basically, only thought of as usable for grind or the soup pot.  But when cooked properly, these cuts can be transformed into a flavorful showstopper!  My favorite way is to use a low and slow method of OVEN BRAISING these cuts.  The work is minimal, and … [Read more...]

Port Red Wine Braised Venison Shanks with Mushroom Sauce, Asiago Polenta and Sautéed Kale

By

Do you think the shank meat is best suited for the grind pile because it's not good for anything else? Well, after a long slow braise, the tough, stringy, sinewy shanks are fork tender, and full of flavor.  This dish is reminiscent of the Italian countryside when paired with creamy asiago polenta, and kale.    … [Read more...]

Venison Shish Ka-Bobbie Jo

By

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...]

Tag Application Season – Wyoming

By

Tag Application Season-Wyoming: With the fall and winter hunting seasons over, it’s now “tag application season” for next year’s hunts, especially for most western states. In fact, even now it’s too late to apply for some species tags. For instance, in Wyoming the last date to apply for elk was January 31st so it’s a good thing I wasn’t planning to go after elk there next fall. What I am … [Read more...]