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Embracing the Hunting Lifestyle
…make something impressive, even elegant like the country pate’ (terrine) I found from ChefSteps! So many times, we scour the internet (or cookbooks for those who like to go “old school”) for new ways to serve up our harvested wild game meat. For years,… Continue Reading “When the World Gives You Venison Liver…”
Those of you who have followed me for a while have been subjected through the years to my annual Valentine’s Day rants. I’ve shared my thoughts about the price gouging, the blatant commercialization of an originally sweet idea, and general lurid skankiness that has… Continue Reading “It’s That Time of Year”
Of course it was a wonderful Christmas holiday! The family was together and there was no shortage of food. As a special treat for our older daughter, I prepared Hank Shaw’s Venison Shanks in Garlic Wine sauce using meat from the deer that she harvested… Continue Reading “Leftover Venison Shanks! Yay!”
Okay, this isn’t actually an emergency. But it IS one of those things that needs to be said early in the hunting season. Read on. As many of you know, I’m a huge fan of Hank Shaw, celebrated author of several outstanding wild game… Continue Reading “Hunters, Read This Before It’s Too Late!”
Every hunter knows that the backstrap is one of the most prized cuts of meat from a deer hunting harvest. Seared or fried up into steaks, it just doesn’t get any better. However, up near the neck of the deer, there’s some meat that… Continue Reading “Backstrap Scraps with Mushroom and Onion Gravy”
I was so excited when I read Hank Shaw’s post on Corned Venison! I’m a huge fan of corned beef and a big fan of Hank Shaw, as well. There are few things better than a corned beef sandwich on rye bread (except perhaps… Continue Reading “Corned Nilgai”
One day, after a couple glasses of wine, I decided that I wanted to come up with a recipe that combined my favorite flavors into a single Deerslayer-worthy dish. Pasta with a delicious sauce full of bright, fresh flavor, and venison meatballs. Not just plain… Continue Reading “Goat Cheese-Filled Venison Meatballs”
Delicious little pasta pillows filled with spiced meaty goodness. It’s the best description I can think of for the Polish dish called pierogi. Little Polish ravioli! There are several traditional recipes that include fillings like saurkraut or potato/garlic. Both are out of this world. However,… Continue Reading “Venison Pierogi”
Let it be known, here and now, that the Deerslayer’s wife loves Tex-Mex food. I always have and I always will. The evolution of the mix of traditional Mexican cuisine with what was available in Texas in the early days of our great state resulted… Continue Reading “Cheese Enchiladas with Nilgai (or Venison) Chili Con Carne”
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The Deerslayer's Wife 