Makes 10–12 ounces Allow at least 1 week to fully process this recipe that uses a method called “dry curing”. This is about as effortless as home-cured meat can get. A little salt and sugar now will yield you a whole lot of flavor later. Not only is the flavor rich and fragrant, but the […]
Vietnamese-French bread is the ideal sandwich bread. When fresh, its thin, golden-crispy crust offers a satisfying crunch that yields to every bite. And unlike traditional French bread, its crumb is tender and airy – not dense – perfect for filling with generous amounts of meat and vegetables, while inviting warm juices and sauces. Delicious stuffed […]
Photos and recipe By Jeff Benda This steak, avocado, and radish salad makes a healthy, balanced and delicious lunch or dinner. It’s ideal for home cooks who like fast and easy weekday meals. The ingredients in this salad work amazing together to create a refreshing burst of flavor in every bite! Ingredients: 8 ounces venison […]
Photos and recipe by Adam Berkelmans Serves: 4 Time to cook: 30 minutes + 30 minutes marinating time This stir fry is the perfect answer to a busy weeknight when you want healthy wild game on the table fast. I made mine with Canada goose breast, but you could use any goose or duck breast, […]
Looking for a quick, tasty venison recipe for the grill that also works great in the backcountry? Pick up a packet of Carne Asada marinade at the grocer (or make your own) and get a couple pounds of venison steak out the freezer and your in business. This flavorful marinade tenderizes the venison and makes […]
While making homemade ravioli, my shortcut is using Chinese wonton wrappers. Although the dough might not feel and taste like the real thing, when coated and fried, these crispy and meaty bites will satisfy anyone. Wonton wrappers are thin and allow the venison filling to take center stage. INGREDIENTS Filling 1 lb. ground venison ¾ […]
Runzas are as Nebraskan as Cornhusker football. Also called bierocks, these delicious dough pockets are a regional favorite. They have both German and Russian roots and are typically filled with seasoned meat, cabbage or sauerkraut, and onions. I added cheese and took a few liberties on the spices. It’s essentially an enclosed, portable cheeseburger that’s […]
This is a simple recipe that will work with any white-fleshed fish—whether it’s catfish, walleye, bass or something of the saltwater variety. Channel cats are big enough to make perfect fillets for a dish like this. Give the oven ample time to preheat before you transfer the fish. To make more servings, simply multiply the […]
From Timothy J. Kraskey’s cookbook: Red, White & Everything Else Instead of calling for take-out, use the wild turkey you have harvested and make this Asian-inspired dish from Tim’s cookbook. He suggests serving it on a bed of white or brown rice, and notes that the infusion of flavor and spice in the dish pairs […]
Inspired by the Chinese-American favorite, a venison with broccoli recipe should be in every hunter’s dinner rotation. This is a fairly simple dish made with ingredients that you may already have in your cupboard, especially if you’re a fan of stir-fry. Allow the venison to sit in the egg and corn starch mixture for at […]
