Elk Braciole

I introduced elk into it to bring new life to some elk I had in the freezer. This was some sirloin cut that I had used. I kept it partially frozen when I sliced it to make it easier to slice, pro tip! I then pounded it out to about 1/4” thin to be more tender and to be able to roll it. I cut it into about 6” long pieces. Doing so will allow the meat to braise correctly when it’s rolled up and not take too long.

Read more

Coffee Crusted Elk Backstrap

Want to have a date night on the town, but without the town? This coffee crusted wild game back strap with fried onion shoestrings makes for the perfect date night without having to leave the house. It presents beautifully, with the golden fried onion shoestrings piled high on a perfectly cooked steak and drizzled with a rustic, indulgent stout sauce. The only aspect better than the presentation is the taste!
Coffee grounds not only add a wonderful acidic element to a steak rub, they also act as a meat tenderizer. The coffee and mushroom rub creates a beautiful crust on the wild game back strap steaks and also helps seal in moisture, resulting in a delicate, juicy steak. The subtle grilled flavor from the coffee grinds also compliment the rich, savory flavor of the molasses stout sauce.
So, set the table because it’s date night!

Read more

Blackened Alligator Tacos with Maque Choux Salsa and Remoulade Sauce

Finally getting the opportunity to work with alligator, I wanted to do a Louisiana mash-up that only a kid from Ontario would dare. Blackened gator, maque choux, and remoulade sauce all seemed like good bedfellows, but I decided to go further and jam them all into corn tortillas for Bayou-style tacos. These totally untraditional tacos are a bit wacky, but they taste great and are a wonderful way to enjoy the very unique alligator meat!Note: some blackening spice blends can be very salty, so taste it before you coat your gator in it.

Read more

Venison Stuffed Manicotti

Growing up with an Italian mom, from New York who worked a lot, you can say pasta was on the menu more than a couple times a week. We ate it so much that I stay away from the pasta as much as possible now. This definitely helps when we are hiking the hills, to skip those extra carbs 4 days a week. Of course there is always an exception to this rule, for me it comes in the delicious form of stuffed manicotti. It’s similar to lasagna, but what manicotti actually translates to is little muffs.

Read more

Black Bear Meatball Subs

As winter hits hard in Southern Ontario, I find myself increasingly in need of comfort food. Something warm, rich, and homey to chase away the winter blues. While searching my freezer I found one last tightly-sealed packet of ground black bear meat, which I decided would be perfect for meatballs.

These meatballs are super-simple to make, and could easily just be skewered on toothpicks and served, but a thick toasty meatball sub seemed the best use for them, especially since NFL playoffs were right around the corner. The marinara is also straightforward, and then it’s just a matter of putting it all on some fresh rolls with melted provolone.

Read more

Venison Ramen

Ramen has been a big hit for a while now. Its known for its big flavors, wide arrange of components, and its complexity of textures and techniques. For this I’ve put a wild game twist on it to bring it into our realm. The bone broth was made using venison bones as well as incorporating venison as the main meat component of this dish. This soup will be sure to be an experience you’ll never forget!

Read more

Shaved Venison Bagels with Horseradish Cream Cheese

These bagels make for a hearty handheld meal and are truly delicious. If you’re into a high stack of meat on your sandwich, allot ½ lb of venison per person. If you’d prefer a normal amount of meat, do ¼ lb instead.
If you’re going to be making a bagel sandwich this special, it is well worth it to find a bakery that sells freshly made bagels. I find the smoky woodfired Montreal-style bagels go particularly well with the venison, but it’s up to you.
A meat slicer would be very helpful with this recipe, but if like me you don’t have one, just strive to slice the meat as thinly as possible. If you happen to have some flaky finishing salt around, knock some over the venison after you’ve shaved it to amplify those meaty flavours even more!

Read more

Venison Kaleji Masala, or Liver Curry

Since moving to northern Virginia, I have noticed there is a large amount of eastern cuisine around me serving Indian, Afghan and Pakistani dishes. There are a lot of new plates to try and so far, I have yet to find anything I don’t like. One of my favorite dishes is curry; Indian or Thai. Indian curry is usually darker than its Thai equivalent due to the different herbs and cooking time. Although liver is one of the highest sources of nutrients providing iron, copper, vitamin A, B, folic acid, and CoQ10 which helps heart health, it is not always common to find someone who loves liver. There is a common misconception that the liver stores all of the toxins, when in fact it has been scientifically proven the liver has no higher toxin levels than the rest of the body. This recipe is an attempt to educate those on the fence about eating liver; because with the right preparation, anyone can enjoy the taste of venison liver. This is my take on Kaleji Masala which means liver cooked in spices. TIP: If liver is too strong, try soaking in milk for up to an hour before preparation. This will neutralize the flavor; however, it will remove a lot of the nutrients.

Read more
0
    0
    Your Cart
    Your cart is emptyReturn to Shop