Red Wine Marinated Grilled Venison Heart with Mustard Sauce, with Gruyere Cheese Potato Galette

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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...]

LOBSTER SKEWERS BASTED WITH “MARGARITA BUTTER” LIME PEEL ORZO, GRILLED ASPARAGUS, AND RADISH SPROUTS WITH LIME VINAIGRETTE

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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...]

CORN!!!

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CORN!!! I love corn everything! So I created this tablescape to go along with a corn themed menu.  Each dish incorporated corn in some way.  Corn is a great starch because it lends itself to savory and sweet flavors. I figured roosters eat corn so I used them as my jumping off point, as well as the color of corn, "yellow."  Blue is another color that works so well with yellow … [Read more...]

APRICOT CHILE GLAZED CHUKAR WITH GRILLED APRICOTS

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These little birds are grilled quickly and brushed with a spicy sticky glaze made fast with store bought preserves and canned green chiles.  Serve on a bed of salad greens for a light summertime meal.  Spatchcocking these little birds helps them cook evenly and lightening fast.   Click on the image on the right to watch Dan and Bobbie Jo prepare this delicious … [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...]