Venison Every Day: The No-Fuss Guide to Cooking Game at Home

Step up your venison cooking game with fresh field-to-table recipes that make the most of your whole harvest from shoulder to shank. Venison cooking is for everyone, and Allie Doran, creator of Miss Allie’s Kitchen, shows you how to make sure every meal you make is as tender, flavorful and easy as possible, from the Easiest Black Pepper Jerky to Red Wine–Braised Short Ribs with Herb Gremolata. In this recipe collection, you’ll learn all the skills you need to start cooking the best game meals of your life beyond basic stewing. Break down sinewy sirloin with tenderizing marinades, use the fat in neck meat to make mouthwatering barbacoa or even cube up tough flank meat for tacos and kebabs. Soon you’ll find there’s no such thing as a bad cut of meat when you’re cooking it right!

Even less experienced cooks can get superior quality mealswith helpful sections on field dressing your deer and suggestions for which cuts to use for every dish. In no time at all, you can break out a Wild Game Charcuterie Board for a party, level up your brunch with Southern-Style Sausage Gravy or have a date night in with the impressive Roasted Whole Tenderloin with Peppercorns. Full of hearty recipes for every cut of meat and every occasion, Venison Every Day will never leave you wondering what to do with a freezer full of deer again.

Sample recipes from Venison Every Day: The No-Fuss Guide to Cooking Game at Home

Swedish Meatballs

Editor's Note Venison Swedish meatballs are a delicious take on a classic recipe. These meatballs are filled with flavor, and they make a delicious comfort food, especially when the weather outside is cool.Many people associate Swedish meatballs with the Swedish company IKEA, but like many things (such as French fries), the name doesnt accurately depict their origin. To be honest, all I know is that these little babies are GOOD, and I would endure countless hours of putting together IKEA furniture to have some of them. If youve ever had to build anything from there, then you know what a bold statement that is. Ground venison is a welcome flavor to the rich broth and perfectly flavored meatballs! Serve over egg noodles or spaghetti squash.

(1 Votes)

Red Wine–Braised Short Ribs with Herb Gremolata

Short ribs are my favorite thing to make on Christmas Day. I love them because you can make them a day or two beforehand and then just slide them in the fridge, in the vessel you cook them in, until youre ready to serve. Then they simply get heated up, and voilaa really beautiful and cozy dish! It should be noted that deer short ribs are best from larger deer. I highly recommend leaving at least half of your ribs whole so you can try out short ribs. Youll be blown away with how tender they are! I like to serve this with polenta and plenty of the pan juices.

(1 Votes)

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