Thai Spicy Coconut Halibut

I get inspired every time I eat any Asian cuisine. I’m always searching for a new dish that I’ve never seen before but most of the time I’m blown away by something so simple. The combination of freshness and a few unique flavors bring together a dining experience that’s always a great time. Also, not to mention the fact that I love spicy food.
This dish can be whipped together extremely fast. The sauce can also be made ahead of time and kept in the fridge for up to 5 days. So don’t hesitate to make a double batch and use it thought the week. Also you can always cut back on the spice or even omit the pepper if spicy food isn’t your thing.

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Venison French Onion Soup Canapé

Are you looking for a finger licking good appetizer that will make everyone drool for more, well this is it. A canapé is a French appetizer which is basically a tiny version of an open faced sandwich and French onion soup is one of the most classic French dishes. So, I decided to bring that together with the addition of one of my favorite meats on the planet, Venison. If you don’t have venison, feel free to swap it out for any game-meat, beef or lamb. Just make sure you make enough because this one will disappear quick!

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Beer Braised Venison Neck Roast

“What should we do with the neck? Just cut out whatever meat you can for grind!” Nope! The neck roast is too often overlooked for a meal. I wanted to highlight this badass chunk of meat with an equally badass recipe. You can actually do this recipe with any neck roast; deer, ram, antelope or even a huge elk! So next time you’re tired of carving out grind meat for your next burger, just remember you have a great excuse to be lazy, you’re gonna make Beer Braised Venison Neck Roast.

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