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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Whitetail Rogan Josh

There is just something about stew that appeals to me as a hunter. Warm, soothing comfort food, with complex and layered flavours built through the alchemy of slow braising, stews are how I imagine the earliest hunters rewarded themselves. Some will argue that primal cuts roasted over an open fire represent the origins of wild-game cooking, and that is probably right from a technical sense, but I like to imagine our hunting ancestors started doing what many of us do when we cook; they began experimenting. I picture chopped meat slowly simmering and the hunter and their families adding in whatever else they felt would enhance the taste, only to discover that it made for an amazing meal.Roasted meat was protein procurement. Stews were culinary.

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Axis Wellington (Hold the Mushrooms, Bring the Bacon)

Every year for Valentine’s day, Ryan and I try to get out of our comfort zones and try a new recipe for supper that night. It’s kind of became a Valentine’s tradition that one or both of us cook a crazy meal that we would normally not try. This year, we went with Axis Wellington using backstrap from an axis deer. But, we’re not a mushroom eating family. I absolutely hate them, and Ryan mainly lives without them because of me, so I decided to sub mushrooms with bacon because, well, who doesn’t like bacon?! Two days later, below was the delicious result. So if you’re looking for a rewarding challenge in the kitchen, give this recipe a go. You won’t be disappointed.

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Venison Red Beans and Rice

It’s been almost 7 years since my wife and I wandered the streets of New Orleans, but I can still taste the duck from Emeril’s, the muffalettas from Cochon Butcher, and the funky po boys from Killer Po Boys in the back of the Erin Rose Café. As we traveled from the usual tourist spots to the off-the-wall locations and feasted on everything from beignets to oysters to gumbo, there was one thing my wife requested at almost every spot: red beans and rice.

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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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