Inspiration for the field, family, and kitchen
Thanks to all the recent mouth-watering posts brought to me by friends and Pinterest, I finally decided to jump on the sous vide bandwagon and give it a try using venison. Continue reading “Sous Vide Venison with Rosemary & Garlic Marinade”
Wild turkey. People often wrinkle their nose when I talk about eating it, but if only they knew how DELICIOUS it is (when cooked right, of course)!
What to do with leftover venison . . . I don’t know about you, but I love a good elk or venison steak; I just don’t always love trying to eat it the same way the following day and expecting it to taste fresh off the grill. So these days, instead of reheating and making more sides to go with it, I make a whole new meal out of it. Continue reading “What To Do With Leftover Venison”
Jerk. It seems like such a strange thing to call such a yummy mix of spices, so of course I looked it up. Turns out that the verb “jerk” likely referred to the process of jerking—poking holes into meat so that it can better absorb the spicy flavors. Jerk cooking, as a noun, of course refers to the particular style of seasoning and cooking of meat. This particular recipe is for Jamaican jerk backstrap venison. Continue reading “Jamaican Jerk Backstrap Venison Recipe”
When you have a freezer full of venison, you think twice about going out and spending money on corned beef for the sake of a holiday. So if you’re like me and you want to bring on the St. Patty’s Day spirit without breaking the food budget (or you’d rather eat your beer than drink it), you simply add a little spirit to the food. Hello, Guinness Venison. Continue reading “Guinness Venison Roast {Slow Cooker Recipe}”
If you’re bored with eating your game meat as steaks and stews (or just looking for a a new recipe), allow me to help a fellow foodie out and arrange a marriage between the wildness of Western Hemisphere game and the sweet pungency of Eastern Hemisphere flavors: Teriyaki Tenderloin. I love making an easy one-pot meal by adding some veggies and cooking it with the Instant Pot! Continue reading “Teriyaki Tenderloin Recipe for Venison, Elk, or Antelope”
Looking for a way to use up all the ground game meat you have in your freezer? In search of a chili recipe that doesn’t include beans? Consider trying this one that was inspired by The Paleo Kitchen recipe book.
I’m the type of person who likes to have a solid game plan for weekday dinners. On busy days, I rely on the crock pot to save myself from dealing with four family members who become rather hangry if not fed on time. Crockpot venison BBQ is perfect for those kinds of days.
Antelope is on the menu tonight at our house! It’s my favorite type of game meat, and kebabs are my favorite way to eat it. The kids and husband like them too, so that’s always a win. I love recipes like this that are “chunkeable”—meaning I can do sections of it throughout the day—because #toddlers. I whip up the marinade and start soaking the skewers during nap time (unless you’re lucky enough to have metal skewers
The marinade is my adaptation of a few different ones I’ve tried.
2. Place 10-12 bamboo skewers in water to soak.
3. Chunk your meat, pineapple, and veggies into 1-inch cubes. Place the meat and half of the marinade in a Ziplock or bowl and marinate for at least two hours.
4. Skewer the meat, pineapple, and veggies according to your preference and brush the rest of the marinade over everything.
5. Place on grill and cook for approximately 10 minutes, rotating skewers at the halfway point.
Enjoy!
Master Cook Stainless Steel Skewers on Amazon
