Breaking it Down: The Venison Hind Quarter - When Bobbie Jo makes a venison recipe and mentions cuts like “Eye of Round” or “Top Sirloin” where do these cuts come from on a deer? These and many other cuts are from its hind leg, also called the hind quarter. In this post I’ll show where the major cuts of meat come from on the deer but focus on the hind quarter since it can be … [Read more...]
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...]
Combining spicy, sweet, tangy and savory flavors creates a great dish. Enjoy! … [Read more...]
A hearty stew for hearty appetites and cold weather! I have everything in this stew but the kitchen sink. A dollop of horseradish cream and hot homemade bread makes this dish complete. … [Read more...]
After a 24 hour apple cider brine, these little birds get wrapped in a caul fat blanket, then smoked. What's left is a tender, tasty, juicy little bird. … [Read more...]
This is a quick version of a longer one I created for a tv appearance. The pomegranate molasses sweet/tart flavor tastes so great over game meats and roasted fruits. And adds a fast tasty glaze when time is limited. … [Read more...]
You can use this butter sauce on any fish, but I think it works particularly well on a tender wild salmon filet. … [Read more...]
