Jalapeño Cheese Stuffed Bacon Wrapped BBQ Glazed Smoked Antelope Meatloaf

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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!

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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

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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...]

Crockpot: BBQ Wild Pig Shoulder Baked Potatoes

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This easy recipe makes a whole crockpot full of yummy BBQ meat that can be used for all kinds of dishes.  I LOVE stuffed baked potatoes and I load it with the bbq meat and lots of extra toppings!! One of these potatoes is a whole meal by itself! Great for taking to a picnic, Super Bowl party, or anytime you want. I used a spice rub recipe adapted from Cheryl and Bill Jamison's cookbook … [Read more...]

Sous Vide Wild Pig Leg Shiitake Mushroom Terrine

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A yummy appetizer made by creating wild pig rillettes with a Sous Vide Supreme Water Oven (or immersion circulator), which can be served as part of an elegant first course or as part of a charcuterie platter for a buffet.  While the preparation takes up to three days, most of the time is refrigeration or inactive cooking.  Once you season and seal up the vacuum bags with the meat inside, … [Read more...]

Venison Loin Medallions with Black Truffle Foie Gras Pate, Cabernet Venison Sauce

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Decadence without breaking the budget! These venison loin medallions are topped with a black truffle foie gras pate and served with potatoes, glazed carrots and trumpet mushrooms. It's so incredibly easy and your guests will think you've slaved for hours in the kitchen but it only took minutes to transform the venison medallions into a dish worthy of a four star restaurant. Black truffles and foie … [Read more...]

Dem Bones Dem Bones: Roasted Venison (Game) Stock!!

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ROASTED VENISON STOCK  Here in the He Hunts She Cooks kitchen, we like to employ “nose to tail” concept. Utilizing as much of the animal as possible, keeps waste to a minimum and creates some awesome dishes! Chefs love those often discarded bits such as offal (organ meats), tail, bones, cheeks, and hooves, for the proteins that are extracted during the cooking process. These proteins such … [Read more...]

Canning Game Meat

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  Click on the image to the right to watch Bobbie Jo's video on canning venison!   PRESSURE CANNING WILD GAME Late each Summer there is always that one day when I can point to and notice a slight change which signals Autumn is coming. The breeze is a bit cooler, and almost overnight the leaves begin to lose that summer green tint. That familiar spicy smell from … [Read more...]

Sous Vide Rack of Wild Boar with Sous Vide Sausage Fig Dressing and Fig Port Sauce

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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...]

Elk Sate (Satay) with Peanut Sauce

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 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...]

Venison and Wild Pig Bolognese with Homemade Potato Gnocchi

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Chunky scraps of wild game gently braised in tomatoes and milk create a fabulous sauce for homemade gnocchi.  For years I've been working on my jinx of all recipes... gnocchi. You'd think something with just three ingredients can't be tough to do, but I'll tell you, gnocchi is more about technique than ingredient driven.  Each time I make gnocchi, I feel myself getting closer to that … [Read more...]

Breaking it Down: The Venison Hind Quarter

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Breaking it Down: The Venison Hind Quarter -  When Bobbie Jo makes a venison recipe and mentions cuts like “Eye of Round” or “Top Sirloin” where do these cuts come from on a deer? These and many other cuts are from its hind leg, also called the hind quarter.  In this post I’ll show where the major cuts of meat come from on the deer but focus on the hind quarter since it can be … [Read more...]

Venison Heart Anticuchos

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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...]

Venison Shish Ka-Bobbie Jo

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-ka-bob 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 no more than medium-rare.

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...]