recipe
Birria is a famous Mexican stew or soup made with chili peppers and traditionally goat meat. It originated in the areas of Jalisco and Michoacán, as I understand, but continues to grow in popularity worldwide, with many variations popping up on social media.
When the Mule Deer Foundation asked me to write a Valentine’s Day recipe, I knew just the one. This is a Goñi Gonzalez family recipe—one my abuela often prepared for me, traditionally using corzo (roe deer), toro (bull), or beef. Over the years as I’ve started hunting the western United States, I’ve adapted it to include blacktail, elk, and of course, mule deer.
Spicy venison fruit snacks might also be an appropriate recipe name, since that is how I’d best classify this jerky. There is some decent spice to this jerky—not overwhelming, in my opinion—but it may be too hot for kids, so not exactly kid-friendly venison fruit snacks. I did however give to my 4-year-old daughter and she enjoyed, but took a long time chewing the small piece, saying, “It’s kinda spicy.”
A big aspect of Indian cuisine, aside from its eclectic spices, is often its slow-braise method of cooking, sometimes preceded by marinating meat in a yogurt base. Because yogurt is a mild acid, it will aid in denaturing meat. A braise will further tenderize meat and in the case of game in less-than-ideal condition, these two methods, when combined, can turn that package of stew meat at the bottom of your freezer into a dish that will instantly rise to the top and become a family favorite.
We all know the traditional Beef Wellington dish made famous by the 1st Duke of Wellington, who defeated Napoleon at Waterloo. This is a similar preparation but made with venison instead of the traditional beef. Don’t be scared of the “fancy-ness” of this dish. It is much simpler to prepare than it seems, and if you have trouble pronouncing some of the components, just rush through and mumble these parts, and no one will know the difference.
By: Gunnar Emberg and Harvesting Nature Here, I’m using some smoked venison kielbasa that I…
Mississippi pot roast is one of my favorite lazy meals to make especially in the winter but really anytime of year. This is a great meal when you are out of energy or don’t feel like cooking. It has only a few ingredients and it comes together almost by itself.. You can slap it on a toasted hoagie and have sandwiches or you can pilot on top of rice or mashed potatoes and have a hearty winter time dinner. I love the versatility, I love the flavor profile. You can’t go wrong with this.
I am happy to announce that Eric Sharpe will be our new Chief Development Officer…
In the week or so after the holidays, when the crowds of family, friends, and other guests have left when the once seemingly endless stream of leftovers in the fridge runs dry, you are left in a dilemma of having to cook again even if the kitchen burnout is still there. At times like this, I lean on Chilli as a wintertime staple that requires little effort from me and leaves the family full and happy.
I like using wild game meats for breakfast meals because it is when I put on my best thinking cap. Dinner recipes tend to fall towards a variation on a steak. Sharing wild game is one of my favorite ways to start a conversation about hunting, wild lands conservation, or even just life in general. To make everyone feel comfortable, I tend to make dinner meals that feel familiar, like a steak with a mushroom sauce or brown gravy, and then switch the wild game in. Breakfast seems to be the time when I stray away from the familiar and share something a little bit different.
For some, Blacktail deer hunting is over for the season and now it is time to serve up that bounty. There is nothing like warming yourself up with a fun and lively dinner shared with family and friends in the middle of winter. I have had the opportunity to dine with our Alaskan legend, Jim Baichtal and his wife Karen, several times over the past few years and the first thing I thought of was reaching out to these two blacktail aficionados. So, I asked Jim what was one of his favorite black-tail recipes, and oh “Deer” did we get one!!
Inspired by my journey to Morocco in 2012, this Venison Tagine Recipe brings the authentic taste of North Africa to your kitchen