Tap into coffee’s acid as a gentle tenderizer for your venison. It imparts flavor and aids in carrying the flavor of your other spices into the heart of the meat without dominating them. A recipe
Harvesting a large bird has the benefit of a fair amount of wild protein to fuel the dinner table, and while you may have lots of recipes for the breast meat, I’d like to propose
A rich, elegant soup with lots of garlic, lots of intensity in the sun-dried tomatoes, and lots of cream to keep you warm. What more could you want? Ah, yes, the traditional Italian culinary tang
Start with a slow cooker, add a good dose of bacon, a bottle of brown ale or two, mingled together with hearty venison and potatoes, and you have the perfect combination to warm you up
This recipe, and 99 other big game recipes and 43 side dishes, is from Slice of the Wild, Eileen Clarke’s bullet-to-fork big game cookbook. Eileen considers the most crucial part of making your game tender
With a foundation of venison, this recipe by Eileen Clarke builds flavor with Cognac instead of wine, and by brining the wild game meat overnight. It makes this wild Stroganoff amazingly tender and flavorful.
This recipe is from Eileen Clarke’s bullet-to-fork wild game cookbook titled “Slice of the Wild”, where there are several other seasoned butter combos that are just as easy and tasty as the Spicy Jalapeno Garlic
By Chef Eileen Clarke From the Chef: Yes, I know it looks complicated. And seeing a beautiful, fragrant pastrami in the deli, only makes you wonder if it’s possible. But it is. Just take it
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