Rick over at FoodForHunters.com knocked out a stunning dish from his youth and added a twist with venison meatballs to kick it up a notch.
“Turns out, the venison melded perfectly with the traditional Mexican flavors, giving you a hearty and satisfying meal,” he wrote on Food for Hunters. “Something that you can also add to your hot bowl of Venison Albondigas is a nice, big spoonful of my mom’s Spanish Rice.”
It probably doesn’t have to be cold outside to enjoy this, but it darn sure looks like it would be good along with a roaring fire and cold beverage.
For the rest of the prep, visit Food For Hunters for this, and other recipes.
Longtime hunter and noted wild game chef Scott Leysath of California has a brand new venison cookbook and you’re hearing about it first right here! The Sporting Chef has packed his insights and suggestions into 12 great chapters on venison, preparation, field care, storage, cuts of meat and drying, trimming, slicing and other prep.
To top it off, he’s added 100 selected recipes! You’ll get great ones that you’ll love and want to make again and again. The Sporting Chef’s Better Venison Cookbook offers restaurant-grade tips and techniques for stews, soups, roasts, grilling and smoking, and more!
Christmas is coming soon, so you don’t want to be scrounging around at the last minute for a great gift. Buy it here now.