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...]

Wild Game Tamales

Gilbert Loredo Wild Game Tamales

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...]

Horseradish Crusted Venison Top Sirloin with Black Currant Sauce and Caraway Seed Spaetzle Gratin

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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...]

Canned Venison Risotto with Smoked Gouda and Toasted Walnuts

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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...]

Wild Boar Ham

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I love wild boar ham! It has a salty flavor just like domestic ham, but it also gives off a slight scent of eucalyptus. The meat is a beautiful deep pink, almost on the verge of red. I served it simply, with a side of peas and mashed potatoes, because a ham like this needs humble sides so it can take center stage! I actually wasn't sure about baking this ham. I had come across it in the very … [Read more...]

Venison Chili

IMG_2126 - Venison Chili

Everyone loves venison chili, and I've created this version to be a bit milder for those who can't handle the "three alarm" type. I've added a few tablespoons of mole for a touch of cocoa flavor, and brown sugar for sweetness to balance out the spicy and savory ingredients.   The spices are incorporated by using a "two spice-dump" system, that allows the spices to meld into the chili, … [Read more...]

Everything But The Kitchen Sink Venison Barley Stew

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I have lots of ingredients in this soup but once they all simmer for a few hours, they create a hearty winter stew. I used the stove top for this recipe, but you could adapt it to the crockpot by cooking everything except the barley, potatoes, frozen vegetables and kale on low heat 4-5 hours, then add the barley for another 2 hours (stir occasionally), then turn up the heat to high and add the … [Read more...]