You know what I hate? Recipes that call for special ingredients that I’m not likely to have on-hand. I don’t always have the opportunity to plan a meal and buy all the stuff ahead of time. Sometimes I just need to defrost a piece of meat and get it done for dinner right now. This recipe is perfect because it’s made of things you probably have in the cupboard, and it’s delicious and approachable even for people who don’t like “game meat.”
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Roasted Christmas Goose on the Traeger – Recipe
Great recipe for roasted goose on the grill.
Venison Burgers With Roasted Garlic Aioli Sauce – Recipe
Venison burger can be a delicious way to eat venison, especially bucks that might have had a little age on them.
BBQ Bacon Dove Bites – Recipe
It is Dove Season! And that means it is also time for having fresh game on the table. Dove can be a little tricky to cook. It is very lean, small and can be very “gamey”.
Field to Table: 3 Unique Ways to Make Venison Chili
By now, most hunters have their own “secret recipe” for venison chili. Sometimes, though, I think those secret recipes can be confused with boring – especially if it’s the same way you’ve been fixing chili for years.
Instead, look to trying one of these three unique dishes, which are probably unlike anything else in your cookbook. They’re sure to bring a different flavor, and maybe inspire you to change up that old secret formula.
Field to Table: Prepping Wild Game In the Off Season- Canned Antelope
Talk to a hunter about eating antelope and you’ll get a wide range of responses, from complaining that it’s foul and tastes of sage to praising it with the highest of compliments. It’s one of the few cuts of wild game that inspires such debate.
Personally, I love antelope, and have a hard time understanding the complaints from those who don’t.
It’s incredibly lean, with fewer calories than a wild turkey and less fat than a whitetail. This is a common criticism from hunters, but it should be noted that other ungulates like elk and moose are even leaner than a speed goat. Sure, it’s no slab of grass-fed beef, but it’s no vegetable, either.
Field to Table: Venison Philly Cheesesteaks
There’s a lot of science behind creating the perfect venison cheese steak, from thinly sliced meat to slowly cooked onions. Venison sandwiches can be a thing of beauty, but they can also be a nightmare. There’s a fine line between the two when it comes to deer, and it’s usually crossed when the lean meat goes from tender to leather.