Here at the He Hunts She Cooks kitchen, we like to utilize as much of the animal as possible. Some of our favorite parts are what we call the "wobbly bits"! Don't shy away from using venison heart. Marinating in red wine for several hours and a quick trip to the grill makes this a yummy treat! … [Read more...]
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...]
The other day I was taking a break from my work day by relaxing on the patio, and I was thinking it would be a nice time for a margarita!! Margaritas are like the perfect drink. They're tangy, salty, and sweet with a citrus kick! And I wondered how it would taste poured over grilled meat or fish. For obvious reasons, pouring a margarita over an open flame is probably not the best idea, but I … [Read more...]
Basting rabbit with a spiced honey glaze while it slowly turns on the rotisserie is one of my favorite ways to cook cottontail in the Summer. … [Read more...]
