This wild game sausage recipe is perfect for the holiday table. It does not follow the traditional method of cooking inside a turkey, instead the recipe is baked like a casserole, allowing you to make it as moist or dry as you want. Happy holidays!
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When I shot my first whitetail doe this year, I knew what cuts exactly I wanted. Having plans for your
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If you’ve ever spent time on or near a military base, chances are you’ve eaten Filipino food. Its this beautiful blend of simplicity and complex flavors that led it to be one of my favorite cuisines. We would go to the little restaurant in a strip mall, just outside of base, and be absolutely stuffed full with all the food they would give us. The one thing we always made sure to get extra of was the lumpia. Lumpia is the Filipino version of an egg roll, but so much better. Simple aromatics lightly seasoned build the base of this dish, but after that, you are free to play with the flavors as you like!
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I’ve taken the classic French Dip sandwich and updated it with some venison backstrap. The signs of a well-made French
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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.
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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!
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A staple in many American homes, most people agree lasagna is a wholesome comfort food. As I tried to recreate a recipe for lasagna using venison, I had come to the realization that store bought ingredients just won’t do for this. I took it a step further and decided to make the ingredients from scratch. The pasta, tomato sauce, and ricotta are all scratch made in this dish. Making them from scratch not only makes the dish more memorable to you but shows more respect for the animal. This dish will not only create a memory for you, but also for those that eat it. Those memories help that animal be remembered forever.
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