I’m mashing up my recipes for Earthy Venison Stew and Beef Barley Stew, neither of which were cooked in a slow cooker. In my multi-cooker/slow cooker I’ll be able to brown the meat and onion in the cooker before adding … Continue reading Venison Barley Stew in the New Slow Cooker
I’m violating my own idea of a gratin here. Mine is of a shallow vegetable dish with a light topping of breadcrumbs, fine breadcrumbs. Maybe cheese in the topping or sauce. Still, this venison gratin, as I’m calling it, is … Continue reading Leftover Garlic Bread? Make a Gratin
I’m just about done with last season’s pheasant supply in the freezer. Last year, I made just about every type of pheasant meatball I could think of, so I’ve tried to find some other things to do with it this … Continue reading Coconut Pheasant Satay
My taco meatballs are made with venison and pork, but you could substitute your favorite meatball ingredients. It all started with a box of black bean spaghetti, which is made with nothing but black beans. I’m always looking for ways … Continue reading Taco Meatballs and Black Bean Spaghetti
Even though we still occasionally eat cheese, with the help of those lactase pills, I don’t use it as much anymore, looking for ways to eat the kinds of things we like without it. I had some venison chorizo in … Continue reading Mexican Venison Chorizo and Potato Tacos
I was inspired by this dish in the New York Times—Spanish Asparagus Revuelto—which is kind of a scramble with sauteed asparagus and a little (2 oz) Spanish chorizo. I decided to turn it into a frittata and use 1/2 pound … Continue reading Venison Chorizo Frittata
Maybe this is mostly a meatball recipe, because the stuff you put in your noodle bowls, other than the noodles, doesn’t need to be prescribed—it’s more likely to be directed by what’s available at your grocery on any given day. … Continue reading Miso Ramen Noodle Bowls with Pheasant Meatballs
This recipe makes eight large empanadas—I’m freezing four for later—but you could easily make smaller, snack-sized empanadas. I used half venison and half ground beef in the filling, but you could substitute any other ground meat combination, or even a … Continue reading Venison Empanadas
The first dish from the buck my husband harvested this fall. This lasagna is a tale of two sauces—a bolognese ragù and béchamel. Neither sauce is difficult to make and the ragù in particular can be made the day or … Continue reading Venison Lasagna Bolognese
Of all the dishes I’ve done with pheasant, I don’t think I’ve tried any slow cooker recipes, so here’s my first (and I finally added a Slow Cooker category). It cooks rather quickly, even in a slow cooker, at just … Continue reading Pheasant Breasts—Butter Chicken Style
First, I have a hard time calling Memorial Day a holiday, having had a parent die in a war, but while it’s not all fireworks and getting drunk around here, I do make food like I would make for any … Continue reading Dishing Out the Holiday Food
Long ago, I posted my traditional method of making chili, whether with venison, beef, or a combination of the two. I use two pots on the stove, cooking beans using a quick soak method in one pot, and cooking the … Continue reading Venison Chili on the Grill
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