Using venison sausage instead of making meatballs makes this a lazy soup indeed.
It’s like a pre-seasoned baked potato that’s more fun to eat!
Sure, you can have some of your wild game turned into jerky at the processor, but then you don’t get to choose whatever spices you want to go on it!
I’ve been a big fan of pesto since my father discovered it years ago and never looked back. Pesto calls for a good bit of basil, though, and sometimes it’s just plain expensive, especially during winter when it’s out of season.
This stock recipe packs a flavor punch without an 8 hour simmer, and comes from my original culinary inspiration.
While I am not a big stuffing person myself, this recipe was so good that it was snarfed up by a grand total three adults and one three year old. This was after the initial tasting, of course. Maybe I need to bump it down to “serves 4.”
Wild turkey is perfect to use for Coq au Vin because the dish was originally made with literally a tough old cock. At least according to my high school French teacher who was somewhat of a tough old bird herself.
I don’t remember whose hair-brained idea it was to make pretzel dough and wrap it around sausages, but I believe the idea was born at a bar. “Hey, what about wrapping those snausages in pretzel dough?” Oh, hell yes. I’m on it! Continue reading
I don’t post a lot of sides, because I’m not one of these “put meat in everything” kind of person, but when cooking wild game recipes everybody needs a go-with. So here I’m introducing the very first Side of the Month.
The thought of meatloaf usually has kids and adults alike sighing a groan. I never really had meatloaf growing up, despite my mother’s love affair with ketchup, so I don’t really have any childhood traumatic experiences with it or corn flakes. I can say, however, that this is definitely not your momma’s meatloaf. Between the curry and the chutney, it packs a little spice and a lot of flavor. If your venison happens to be extra gamey this season, maybe go a little heavy on the curry.