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”
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}”
When I first started hunting, my husband and I were among the many hunters who left the work of meat processing to professionals because we had no space to do it. Then we moved into a place that did and took the plunge into the world of DIY butchering. We quickly found that the pros of butchering your own game far outweigh the cons, and we’ve been processing our own meat ever since!
Continue reading “The Pros and Cons of Butchering Your Own Game”
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”
