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Recipe: Venison Carpaccio
Carpaccio is a great way to make use of your freshest venison loin, and it gives the hunter a rare-opportunity to taste game meat in its most natural form—completely raw.
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Wild Cassoulet: Bean Stew with Venison Loukaniko Sausage
A cassoulet is a hearty French stew of white beans, duck confit and sausage. Here's my take on the classic dish using turkey and venison loukaniko sausage.
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How to Make Venison Pastrami
Over the past couple years, I've taken to saving at least one large roast from my venison hindquarters for the explicit purpose of pastrami making. This year it was a five pound roast taken from a Kentucky-harvested whitetail.
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How to Make Venison Pupusas
Give this classic Central American dish a try next time you're looking to get creative with any kind of wild game meat.
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Loukaniko: A Recipe for Traditional Greek Sausage from Venison and Pork
A step-by-step guide to making Loukaniko: a traditional Greek sauage from venison and pork.
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8 Steps to Amazing Venison Ribs
When cooked with care and proper technique venison ribs can be every bit as tasty as their domestic counterparts.
A blog devoted to the hunt, the harvest and the culinary preparation of all things wild—from Pursuit to Plate
