I recently found myself peering into the deep freeze for dinner alternatives. As has been the case summer after summer, I saw a familiar sight. Other than a couple of cartons of precooked meals from Costco, there was a multitude of venison and fish desperately...
Grocery, specialty and convenience stores these days are typically stocked with many types of jerky – often good and always expensive. The Slim-Jim notwithstanding. There are also plenty good pre-made seasonings and kits on the market. I’ve had good...
Many people avoid venison, claiming that it’s tough and has a wild flavor. Unfortunately, they’re often right. Want to prove them wrong? The understanding of a few simple facts can go along way in successfully grilling, frying and smoking delicious and...
Ingredients 1 pound ground venison (cubed steak of any cut can be substituted) 1/2 largely diced red onion 2 cloves garlic, minced 1 tablespoon canola oil 2 cups small red potatoes (sliced in half) 2 cups sliced mushrooms 1/2 largely diced red onion 1 cup...
Ingredients 2 tablespoons cornstarch (add more if more thickness is preferred) 1/4 cup white wine vinegar 1 tablespoon sugar 2 tablespoons soy sauce 1/2 teaspoon pepper 1 pound venison tenderloin, ham or backstrap cut into 2-inch slices 1 green pepper, sliced...
