Venison Turkish Manti

Manti are meat-filled dumplings found in Turkey and throughout central Asia. The Turkish variety are usually made very small, in fact, newly-wed brides are judged by their mother-in-laws by how expertly small they can make their manti. Fitting 40 manti onto one spoon will ensure a blessing from the mother-in-law!
Traditionally manti are stuffed with a lamb filling, but I used ground venison, which tastes excellent in this preparation. The boiled dumplings get smothered in two delicious sauces, one yogurt-based, and one butter-based, and are so delicious, you won’t be able to stop eating them. This recipe will make 40-60 manti, though only one or two will fit on a spoon at a time!

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Crispy Venison Chow Mein

This recipe combines separate classic techniques to make an ultra-crispy delicious meal, reminiscent of your favorite Chinese take-out dishes, but even better. Venison strips get fried until crispy, then dressed in one of my favorite condiments – Lao Gan Ma Chili Crisp. This sauce is basically a not-too-spicy chili oil full of delectable crispy bits. It is insanely tasty and addictive and is magical when paired with venison. Find it in any Asian grocery store, or order it online. The crispy venison then gets piled onto fried chow mein noodles nests, doubling the crisp factor and making it a fun meal for the whole family.

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Senegalese Goose Leg Ndambe

Ndambe (pronounced NAM-bey) is a type of bean stew found in the country of Senegal, in west Africa. The spicy stew, most often made with black-eyed peas, gets spread onto baguettes along with mayo and hot sauce and is served as street food in Dakar and other Senegalese city-centers. The sandwich goes by the same name as the stew and makes for a filling and delicious breakfast, lunch, or dinner, though it’s most often eaten for breakfast.

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Cajun Garlic-Butter Canada Goose Bites with Maque Choux

This is a quick, easy, and delicious recipe that will put dinner on the table in about 30 minutes. The spicy garlic butter pan sauce laced with Cajun spices works magically with cubed goose breast. I chose the Cajun staple maque choux for the side, since it’s delicious, easy to prepare, and provides the perfect amount of sweetness to counterbalance the spicy richness of the goose. I also served blanched sugar snap peas with a spritz of lemon juice on the side for some crunch. Be sure you don’t overcook the goose breast, once it’s past medium done, it develops a grainy texture and undesirable flavors.

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Egyptian Duck Liver Sandwiches (Kebda Eskandarani)

Traditionally made with water buffalo liver, this sandwich is Egyptian street food at its finest. Although it can be found in most Egyptian cities, it originally hails from the port city of Alexandria, which it’s named after. The chopped liver gets marinated in a spicy sauce, then sautéed with chilies, peppers, and onions. It then gets stuffed into a long roll and drizzled with a special Egyptian-style tahini sauce. This delicious sandwich will change the mind of anyone still on the fence about enjoying liver!

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Georgian Venison Kubdari

Georgia, which is located in between the Black and Caspian Seas, is a country well known for its stuffed breads. The most famous is khachapuri, a boat shaped bread stuffed with cheese and egg that has gained a lot of popularity recently. There are many more types found around the country though, most of which are regionally specific. Kubdari are meat-filled breads from the Svaneti region and are usually stuffed with a mixture of chopped pork and beef. I used chopped bottom round steaks from a whitetail leg instead, which worked beautifully.

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