Bourbon Venison Jerky
Field Staff Writer Ara Zada decided to use some of the meat from his son’s very first deer to make this delicious venison jerky.
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Venison
Ground Venison Enchiladas
Try out Dustyn Carroll’s unique and flavorful twist on traditional beef or chicken enchiladas using ground venison meat!
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Antler and Fin Podcast: Wet Aged Venison Roast and the Science Behind Wet Aging
In this episode, Adam dives deep into the science behind wet aging and walks us through how to prepare this delicious homemade wet aged venison roast.
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Cook Better Ground Wild Game Meat
We have read several online claims which identify better methods to cook ground meat. We put these methods to the test with some ground wild game. Check out our results. #harvestingnature #food #science
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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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Venison Loco Moco
Loco Moco is a popular Hawaiian dish that traditionally consists of steamed white rice, topped with a juicy hamburger, brown gravy and a fried egg. In this version of the Hawaiian comfort food classic we are pairing sweet and spicy to create an extremely flavorful venison burger that is smothered in a rich brown gravy starring the Hen of the woods.
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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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Wet-Aged Venison Roast
I removed a vacuum sealed bottom round roast from the freezer from the buck my wife harvested this past fall and allowed it to thaw in the refrigerator. I planned to wet age the roast for around 28 days, removing the meat every two weeks or so to drain any blood before resealing. This process allows enzymes to break down connective tissue while vacuum sealing removes oxygen which can increase bacterial growth and can lead to spoilage. When the roast was finally ready to hit the smoker, mother nature had other plans. By the time the weather had improved, the roast had aged an extra week and was around 35 days.
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The Best Venison Mississippi Pot Roast
This is the best Venison Mississippi Pot Roast Recipe around. We sub fresh herbs and spices for those nasty pre-mixed packets. Prepare this meal in the slow cooker for an easy dinner or late lunch. #harvestingnature #meateater
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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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