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...]
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...]
Wild turkey and mole is a play on the traditional Mexican dish Pollo en Mole Poblano. The spicy sweet flavor of this dish makes it my favorite and every time I make it, I'm reminded of my first trip to Puebla, Mexico. This recipe is a bit involved, but it makes a lot and the sauce can be used for so many dishes, so it's worth the effort. Enjoy! … [Read more...]
