If you’re in the mood to try something different this weekend and add a little flair to the menu, try out this venison backstrap recipe from Larry Cooke. The coffee spice rub, demi-glace and mesquite wood will combine to create an enticing mix of flavors. The process may take a little extra work, but no doubt, it will be worth it.
This week’s venison recipe has us dreaming of the wonderful aroma of the apple wood smoke, vegetables and venison all rolled into one gift from the grilling gods.
Whoa! You just found a big ol’ venison roast in the back of your freezer and figured it’s time to make space for something else. Summer’s not a real “roast” time, though, is it? Even though you could find some great recipes to make with a roast and the family might love them, summer’s more […]
Monday evening in the grocery store I ran across some boxes of clementines, the small oranges hybridized more than 100 years ago, and realized we’re not too far away from spring. I love fresh vegetables and fruits, and cooking with them is easy. Berries always are a great addition to venison dishes and blueberries are […]
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. He said his mother would make Mexican meatball soup, and he tinkered with it to turn it into Venison Albondigas Soup. Looks outstanding. Here are some of his thoughts on […]