Jalapeño Cheese Stuffed Bacon Wrapped BBQ Glazed Smoked Antelope Meatloaf

IMG_5308

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!

IMG_0070

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...]

Elk Sate (Satay) with Peanut Sauce

IMG_3445

 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 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...]