Venison Recipes
Featured
This venison prosciutto is a reminder of a season long past, and how our perspectives and expectations can change. It’s texturally perfect, slicing as nicely as any Italian or Spanish ham I have ever put a knife to.
Pretty simple, and takes no time to prep or cook, yet it’s guaranteed to impress.
There is nothing like the tang and texture of real summer sausage.
Make a bunch of these- they might be the best protein packed, hiking, hunting, splitting firewood, high output on a cold day, snack ever.
Cutting into this coppa exposed a thing of beauty. It is honestly one of the coolest things I've ever made.
Keep the breading thin, and the oil hot, which allows the breading to brown and get crispy fast while minimizing the amount of time the meat is swimming in hot oil.
There’s nothing better after a cold day in the field than a hot, restorative bowl of pho.
This is hands-down the best pie crust I’ve had anywhere. The dough is easy to work, rolled like a charm without sticking or getting warm too quickly, and baked up into the lightest, flakiest crust ever.
Neither of us has had the fortune to have enjoyed a true cannibal sandwich in its homeland.
Whiskey, molasses and soy sauce add just enough sweetness & umami without masking the meat or smoky, campfire flavor.
Typically a springtime dish, this makes the perfect late-summer meal, when autumn is in the air but the days are hot and the garden still overflowing
Meat, onion, a little mint, and some fire and you have something that is highly addictive and satisfying- I couldn’t stop eating them.
A vibrant green herb coating contrasts beautifully with rich burgundy meat for a meal as visually appealing as it is delicious
Whenever we pull a package of Rachel’s sika deer from the freezer, we have special plans for it.
A little bit of smoke & a little bit of chemistry makes our venison bacon as close to the real thing as you can get
An incredibly simple carpaccio to highlight the amazing woodsy, almost porcini-like flavor of sika deer
This recipe is an attempt to get that salty, smoky, crispy eating experience out of a protein that is almost the opposite of pork.
The perfect patio meal on a hot and humid Virginia summer evening when it's too muggy to even think about lighting any burners.
Deer fat, which can be waxy and coat your mouth unpleasantly when it’s cold, is transformed when it’s cut with a little flour and cornmeal.
We’ve been trying to incorporate deer tallow into more and more of our cooking in an effort to use the whole animal and have been surprised at how easy it is.
Meat, salt, and some spices. This dry cured charcuterie is just about as simple as it gets and really amplifies the flavor of the venison
This is a mild, fatty salami similar to a German landjaeger- well-balanced and subtle, it’s a fantastic pairing with all kinds of food.
A traditional, unsmoked Italian-style pepperone- tangier than the store-bought stuff, delicious on a charcuterie board or on a pizza.
Spicy and rich, this dry-cured venison chorizo would go great on a charcuterie board with some hard, spanish style cheeses like manchego, or steamed with freshly-dug clams. Either way, it’s a knockout.
Holy smokes is this stuff good. Salty, succulent and perfectly spiced, it makes for the absolute best hash you’ll ever eat.
The roasted garlic has a rich, deep flavor that’s complemented by the sage & wine, but none of these elements overpowers the savory venison. It’s well balanced, which makes it a great “center of the plate” kind of sausage.
Birria- spicy, complex, rich and deeply satisfying. Made perfect with unctuous venison shanks.