I am planning on making a new chili using grilled venison, Great Lakes Black Out Stout, and roasted corn (I'm in Ohio and sweet corn is getting good right now).
Follow up to Bean Selection I am planning on making a new chili using grilled venison, Great Lakes Black Out Stout, and roasted corn. There was a sister thread
Today, I'll be getting about 50 lbs of fresh moose meat. I suspect, it'll be an assortment of different cuts. What are some of the things to consider when coo
Saturday I pulled a package of venison from my freezer to thaw and hope to make stroganoff with it tonight. However, this morning I noticed that the package (in
I have fond memories of deer hunting with my uncle when I was younger... not only for the thrill of the hunt (as I'm sure most do), but also for the spoils: ven
I had some deer ragout and let it marinade one day in wine, brandy and with some spices. Then I added some fresh vegetables, cold water and put the heat on. Let
I laid out some vension for jerky. It has been in the fridgerator for 2 days. I put it in the marinate today. how long can I leave it so it does not spoil?
I've often enjoyed lightly seasoned beef or venison steaks paired with Gorgonzola cheese. Is there any cut of meat that goes particularly well with that particu
I read this recent news story about a Kentucky Chinese restaurant dragging road kill into their restaurant and the town became skittish and shut the restaurant
I recently purchased some elk sausages from a farmers' market but I have no idea what their ingredients are. I understand that game has a lot less fat than othe
I have had a theory for a long time that it is the blood in the deer which causes the gamey flavor. Hunters gut the deer soon after a kill, but they don't blee
A friend is trying to cook a recently butchered deer. He was going to grill it, but was then advised that venison would do better with a slower cooking method
I have a piece of venison I want to cook. The package says "hind leg". It is a 1kg piece without bones, in a rather round shape. I want to use sous vide on this
What is the difference between venison and veal? I often read about these two things but I'm left wondering what these two things are and what
I'm making a venison sausage using the front shoulder of the animal. It appears to be a very lean meat; how much pork belly should I add to the grind?
How do I keep my ground venison from having a spongy texture? We have tried making it into burgers, into chili and into patties in gravy. It still has the same
I am getting mixed advice on preparing venison jerky at home. Some people/sites advise to cook venison to internal 160 degrees in oven prior to dehydrating to k
I'm making a slow cooked curry with venison in my dutch oven and I would like to know what temperature would be a good medium between what I need for a tender v
I have tried again and again to find a good solution to marinating venison as it never turns out right because of the natural jucies. So what is the correct pro
Imagine you bought a piece of venison (unknown which part of the body, and exact species unknown, but probably red deer), and I have only a Le Creuset cast iron