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Posts Tagged: cooking venison

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Scott Leysath

Easy-to-Make (Left-Overs) Goodies for New Year’s Day


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Anything marinated and wrapped with jalapeno, cheese and bacon is going to be the first to go at the party. And, really, what’s not to like? Best of all, you can put anything inside and it’ll pretty much taste the same. You know those snow geese your friends say they don’t like? Well, I once […]

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Scott Leysath

Venison Burger Pie – Easy to Make and Super Delicious!


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You might be more familiar with Sheperd’s Pie, a classic ground lamb dish. I do remember that my dad used to get a heaping bowl of hamburger pie and stir it up into an orangish gruel that looked more like something you might get in prison. And while I’m sure it tasted about the same […]

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Scott Leysath

All We Are Saying is: Give Meat a Chance


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The one that always comes to mind is my Goose Loaf. I had a vision of a terrine-like loaf of pounded goose breast medallions sandwiched between layers of colorful roasted peppers, cheese and fresh basil. When it came time for the big finish, I upended the loaf pan to reveal a bloody pile of nothing […]

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Scott Leysath

How to Make a Medium Rare (and delicious) Venison Roast


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Do understand that, no matter how perfect the preparation, some antlered game roasts are just not meant to be cooked medium-rare. Older rutting males will rarely taste as good as a young female. And venison that is not properly aged will be tougher than those that are aged for a week or two. Most of […]

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Scott Leysath

Mixed bag – a Stew Pot for All


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The best part of the swine population boom – bacon. OK, maybe not bacon exactly as we know it today, but pretty close. Game was plentiful and well-fed. They included wild turkeys, whitetail deer, rabbits, turtles and, when things got a little tough – lizards, snakes and any other protein unlucky enough to get caught. […]

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Scott Leysath

There’s Only One Way to Slice


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Much like a board, there’s a definite direction that those muscle fibers run. Depending on the cut of meat, the fibers may be more or less defined. The more tender cuts like tenderloins and backstraps have muscle fibers that are finer. The tougher cuts, the ones that do more work (or at least they did […]

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Scott Leysath

Fun for Fall – Cooking With Barley


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Barley is good stuff all by itself, but it gets even better when floating around in a flavorful broth alongside tender game meat and seasonal vegetables. It’s easy to cook. No need to measure anything. Pour some pearled barley, that’s the stuff with the outer shell removed, into a pot. Cover with water. Bring to […]

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Scott Leysath

A Venison Meatball Sandwich Made Easy


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Toss it onto a hot grill and cook it until the internal temperature is between 130 and 135 degrees. After a short rest, slice the meat ACROSS THE GRAIN, take a bite and hit yourself for turning it into burger in the past. Any ground game can be made into meatballs, but the antlered species […]

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