Doves can be tricky little bastards to cook. They are really, really tiny and super lean, which goes without saying that they dry out quickly. This is why people typically stick a jalapeno up its ass and wrap it in bacon.
Using venison sausage instead of making meatballs makes this a lazy soup indeed.
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.
Wild turkey is perfect to use for Coq au Vin because the dish was originally made with literally a tough old cock.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.
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.
This is my ultimate standard go-to dish because I usually have all the ingredients on hand and it’s done in about a half an hour, including chopping.
This recipe was invented with one of my besties and often cooking partner-in-crime. And when I say “we” invented this recipe, I mostly mean, “He invented it, and I minced the garlic.”
Thank you, Victor. :)