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...]
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 - 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...]
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...]
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...]
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...]
A perfect pairing: A roasted venison rack and fresh summer blackberries! Click on the thumbnail link to the right to watch Bobbie Jo prepare this recipe. … [Read more...]
Thank you Jessica Lomison for the Wild Wednesday Recipe! Venison Stroganaff has never been so simple when cooked in the crockpot, Jessica Lomison of Karthaus, PA. … [Read more...]
The traditional Sunday dinner is made special by using a wild boar ham! Basting gives the exterior a caramelized crust. With humble sides like mashed potatoes and peas, this ham takes center stage on a large platter. Use the leftovers for my Pennsylvania Dutch recipe for "Popeye." … [Read more...]
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...]
No need to sacrifice a great meal when time is limited. This recipe will have you in and out of the kitchen in no time and your stomach satisfied! Click on the thumbnail on the right to watch Bobbie Jo prepare this recipe: … [Read more...]
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...]
