These thin slices of lightly seared venison loin rolled in fresh herbs and drizzled with a delicious combination of cream and oil will delight the taste buds.
These thin slices of lightly seared venison loin rolled in fresh herbs and drizzled with a delicious combination of cream and oil will delight the taste buds.
Having been a chef for many years, I’ve had the opportunity to work with many different and interesting ingredients, and I am most intrigued by the organs of animals. One of my first experiences was using veal sweetbreads (thymus glands and pancreas). Soaked in buttermilk overnight, then coated lightly in flour and pan-fried in clarified butter, it was delicious!
Imagine an autumn in which our deer, moose, elk, and caribou herds have been decimated by a disease that has no cure. Imagine hunting when you cannot trust the edibility of the venison you harvest. Then imagine this is the new normal.
This tasty and healthy venison jerky makes a great snack whether you’re on a hunt or on the water. The recipe is best with a dehydrator but a low-heat setting in an oven will do the trick too.
OOD’s Steve Galea breaks down butchering so you can do it yourself.
Thai food is one of my favourites and it works well with game meat. This simple recipe can handle many substitutions for things that you may have on hand…
The sauce consists of dried oysters, soy sauce, and brine. Its main use is to enhance the flavour of stir-fries.
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