recipe
Carpaccio is one of my favorite dishes of all time. It’s an Italian dish of beef tenderloin sliced paper thin with a deli slicer and served raw. I’ve never seen a recipe of carpaccio done with mule deer and seeing as how it’s my favorite meat, there is no way it could be bad. My adaptation to this recipe can be done in any home. If you can’t get it deli slicer thin with a knife don’t worry, you can pound it after and it comes out great.
Pupusas are El Salvadorian stuffed corn cakes served with curtido and salsa roja, traditionally stuffed with beens, cheese and pork. We have taking this incredible south/central American favoirite and given it a Mule Deer Foundation spin using some of the roast cuts from our favorite critter. These are a great item to make ahead, wrap in foil and have waiting for you back at camp to warm up after a long day in the field. Pupusas also freeze incredibly well if your looking for a quick dinner to pull out when time seems to slip away. The curtido is a El Salvadorian version of slaw that cuts through the richness of the cakes and is definitely a must with these. And the smoked tomato salsa is my favorite way to use up those sweet summertime tomatoes. We keep this on hand during the summer for all sorts of uses, its sure to become one of your go to faves.
This Olympic Mountain Blacktail with Blackberry Drizzle recipe is amazing when smoking venison with a fruit or nut-based wood like apple, cherry, oak, or pecan. Searing to medium in a cast iron skillet in butter with garlic and fresh rosemary sprigs is a great alternative if you prefer not to smoke. When smoking, my go to for blacktail is a 50/50 mix of apple and pecan, and here’s how I do it:
Tacos are an essential part of my families meal plan throughout the year. This “Carnitas with Mule Deer” recipe has become one we use over and over again because I know it will get devoured every time. With two girls in school sports 9 months of the year it’s important to me that they get quality healthy meals as often as possible. These tacos are a fast easy way to put dinner on the table, or in a tinfoil wrapper for those weeknights on the go knowing either way they are getting eaten.
Description: This is a traditional Greek Gyro Recipe with a backwoods twist using venison steak…
Ribs are synonymous with summer, but, sometimes it’s great to switch up the typical Kansas city or Carolina style sauces with something just a bit outside of the box. These Plum and 5 Spice Glazed Boar Ribs have become one of our family’s favorites during plum season.
Lobster mushrooms are one of those unmistakable mushrooms, and also happen to be the aftermath of two forms of fungi attacking one another. Prior to the “attack” lobster mushrooms are actually mildly poisonous until the second fungi, attaches and “attacks” the prior which is when you see the fruiting portion of this incredible mushroom breach the surface in that unmistakable “cooked lobster” orange that also has a slight aroma of crab or lobster. This Soup is a great soup when corn is abundant and sweet and fresh wild Dungeness is in peak season. It also comes together in one pot in under an hour. Add a loaf of your favorite sourdough and dam if it isn’t one of the best meals around.
Summer and Shrimp, like Peanut Butter and …..You get the point. This is a great way to change up “taco Tuesday”
This is a great option for the pile of roast cuts you have left over In the freezer by the time February comes around. You’ve cooked your primary, secondary and lesser steak cuts, you’ve made Italian beef sandwiches and pulled mule deer, and so many pot roasts, the wife and kids are sick of it. Now have to come up with something new or face the embarrassment of ordering a pizza. This is the recipe to try. It’s super simple, yet refined and easy on the tastebuds. It’s something to remind you that summer days grilling on the porch are closer than you think.
This dish uses tender venison meat to take the traditional carne asada and give it a unique twist. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is sure to impress with its simplicity and bold taste. The venison is first marinade in a zesty combination of spices and citrus juices, then grilled to perfection, resulting in juicy, flavorful bites that will tantalize your taste buds.
Chanterelle mushrooms are one of the mid to late harvests in my neck of the woods usually starting to show around mid-July through Mid to late September. Found in most of the states west of the Dakotas and are easily identifiable. Chanterelles lend themselves to so many cooking preparations but one that I love is pickled Chanterelles to brighten up the winter Doldrums.
I am a breakfast guy. Pancakes, sausage, eggs, coffee, I love it all. I have a ritual in my house where the weekend doesn’t start until I serve Breakfast to the family. When my oldest child and I leave early on a hunting or fishing day trip, I always make extra in the oven for my wife and the younger kids. That said I don’t believe there is one perfect breakfast, the choices are all amazing. This “Corned Deer Breakfast Skillet” is one of my favorites and you should make one for yourself and your loved ones tomorrow morning.