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!

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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.

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Duck Sausage

My favorite way to eat duck is whole, skin-on, and roasted over a charcoal grill using ducks harvested that day. You can’t beat a fresh, whole roasted duck. I find that frozen ducks don’t roast nearly as well as fresh ones; however, as the season kicks into high gear, it’s easy to get overwhelmed with too many ducks, requiring that some be frozen. A great way to use frozen ducks and ducks that got a little beat up (by close shots or by a hard-mouthed Chesapeake dog) is Italian-style duck sausage. This recipe includes traditional Italian spices like basil, garlic, oregano, and thyme and results in tasty, juicy sausage that is great to eat with mustard, sauerkraut, or include on a charcuterie board to be served as an appetizer.

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Smoked Venison Country Ham and Biscuits

Deer season has come to a close, and many of us are looking to make room in our freezers – perhaps by tackling that large “special occasion” cut that’s eluded cooking since last year. In my case, that cut was a hind leg from a small doe. Using Hank Shaw’s Smoked Venison Roast as inspiration, the leg was coated in salt and sugar, vacuum-sealed, and refrigerated for about 10 days before a long, slow smoke over hardwood charcoal and apple wood from local pastures.

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Instant Pot Pike Chowder

At home here in North Dakota, our hunting seasons are winding down, there’s snow on the ground and fishable ice on most lakes. Heck, I’d be lying if I said I haven’t already daydreamed of my husband interrupting small talk around the spear hole with the words “northern” in his unmistakably serious tone. But when there are only about 120 days out of the year your bird dog can do what they love, it’s seemingly getting tougher to hang up the shotguns for the auger. But whether we like it or not, January 2nd is just around the corner and we’ll be forced to take to the ice, after all, the only way to combat bitterly cold winters on the prairie is to embrace them.

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Venison Steak and Mushroom Miso Ramen

This hearty and delicious soup was inspired by Japanese miso ramen, one of the three types of basic ramen soup in Japan.
I made my version by adding white miso paste (available in most large grocery stores these days) to venison bone broth along with aromatics, and water used to reconstitute dried shiitake mushrooms. Dried mushrooms and their soaking liquid add something special to the dish but if you can’t find them feel free to use fresh, though you’ll have to sauté them first. I must say, the flavour of rich meaty venison broth mixing with the freshly seared venison steak was phenomenal and a nice change from the more common braised meat you find in soups.
Have fun with the garnishes. You’ll definitely want a jammy egg in there, but customize the rest of your ramen by adding any or all of the garnishes I’ve suggested, or you can come up with some of your own!

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Great Plains Meatloaf

The confluence of the foothills of the Rockies and the western edge of the Great Plains is a magical place where two ecosystems literally collide that I look forward to hunting every year. Whenever I’m there, I can’t help but imagine the millions of bison that once roamed freely across the plains. The antelope that reign king there today are a captivating and unique animal in their own right, but they are missing their plains brethren, the bison.
I decided to reunite them, with a take on a hearty, satisfying meatloaf. With hints of sage to complement the combination of the two meats, it’s perfect on a crisp winter day after returning home from a late season hunt. Enjoy!

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