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 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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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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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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