My favorite soup at Olive Garden is their Zuppa Toscana and I think I've created a yummy version of this soup by using venison italian sausage. Give it a try, and I think you'll agree, that mine gives Olive Garden some stiff competition. "Slurp your soup!" … [Read more...]
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...]
Reminiscent of the Chinese dish orange beef, this Meat On A Stick Monday is sweet, spicy, and has a tangy orange flavor!! … [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...]
My Ras el Hanout spice blend contains 28 ingredients, and I've included the list and method for making your own "k'meesa"(aka "secret stash"). But If you're not up to purchasing and creating the spice blend, African, Middle Eastern and other specialty grocery stores will have bags of Ras el Hanout already mixed. Williams-Sonoma has good one too! … [Read more...]
Traditionally used for braised duck legs or pork belly, the red cooking broth imparts a distinctively Chinese flavor to these venison shanks. This “red cooking stock” has several Chinese spices, as well as a touch of rock sugar and sherry to create a salty-sweet-spicy braising liquid for slow braised venison shanks. Make a double batch of the red cooking stock and freeze half to use for whatever … [Read more...]
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...]
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...]
Do you think the shank meat is best suited for the grind pile because it's not good for anything else? Well, after a long slow braise, the tough, stringy, sinewy shanks are fork tender, and full of flavor. This dish is reminiscent of the Italian countryside when paired with creamy asiago polenta, and kale. … [Read more...]
I was really short on time tonight so I decided to forgo a lengthy recipe. And instead, I grabbed a jar of canned venison. Before adding the venison, I made a quick pan gravy with mushrooms, shallots, and canned venison stock. OMG is was so yummy…. and quick!! To make the pan gravy, I’m going to use the “singering” method. It’s what is used in Southern cooking. It’s so easy and no … [Read more...]
Decadence without breaking the budget! These venison loin medallions are topped with a black truffle foie gras pate and served with potatoes, glazed carrots and trumpet mushrooms. It's so incredibly easy and your guests will think you've slaved for hours in the kitchen but it only took minutes to transform the venison medallions into a dish worthy of a four star restaurant. Black truffles and foie … [Read more...]
ROASTED VENISON STOCK Here in the He Hunts She Cooks kitchen, we like to employ “nose to tail” concept. Utilizing as much of the animal as possible, keeps waste to a minimum and creates some awesome dishes! Chefs love those often discarded bits such as offal (organ meats), tail, bones, cheeks, and hooves, for the proteins that are extracted during the cooking process. These proteins such … [Read more...]
Click on the image to the right to watch Bobbie Jo's video on canning venison! PRESSURE CANNING WILD GAME Late each Summer there is always that one day when I can point to and notice a slight change which signals Autumn is coming. The breeze is a bit cooler, and almost overnight the leaves begin to lose that summer green tint. That familiar spicy smell from … [Read more...]
We're going to the Middle East with Meat on a Stick Monday! I love the spices and flavors of the Middle East. With so many countries in close proximity to each other there is an overlap of cuisine. Kufta (or kofta) are little meatballs or meatloaves skewered and cooked over an open fire. Many Middle Eastern countries have their own variation of them. Greece, Iran, Israel, Turkey, Pakistan, and … [Read more...]
Tender little potato dumplings are covered in a rich meaty bolognese! I've been working on my gnocchi recipe for years, and each time they get better. With just three ingredients, this recipe is more about technique than ingredient driven. Give this recipe a try. The key to fluffy light gnocchi is using the right potatoes and cooking them to be dry, so the gnocchi stay light. … [Read more...]
