Full Freezer? Here Are Some Of Our Favorite Recipes!
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    Recipes

    Gulf of Mexico Ceviche

    Gulf of Mexico Ceviche

    With the summer months coming to a close and a freezer full of fish, it’s time to make room for hunting season. This Gulf of Mexico Ceviche is a great way to prepare your summer saltwater catch!  Serve with fresh corn or plantain chips, pile high on top of fresh guacamole or spoon into a halved avocado and savor summer just a little bit longer!

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    German Venison Goulash

    German Venison Goulash
    This recipe is a hearty family favorite that can be made with several cuts, including a roast or steaks. The homemade roasted red peppers add depth of flavor and produce a smoother texture than diced fresh peppers. This German Venison Goulash is even better the second or third day. Served with a chunk of warm pumpernickel bread, it’s a satisfying start to the fall season.

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    Venison Tataki Nigiri with Truffled Ponzu

    Venison Tataki Nigiri with Truffled Ponzu

    Tataki is a very popular Japanese dish that consists of beef (in this case venison) or fish that is seared over a high heat and leaving the center rare. This method is perfect for lean venison which benefits from cooking on the rare side. I serve it atop of sushi rice and a truffled ponzu sauce. If you’ve never had the flavor of truffles paired with venison, you’re in for a special treat!

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    Sous Vide Backstrap with Roasted Poblanos and Corn

    Sous Vide Backstrap with Roasted Poblanos and Corn

    I call this dish "Meat and Fire", an ode to the history of the Cowboys of the west and how they prepared their meals with little more than meat and fire. We now have all sorts of fancy kitchen gadgets to play with but the heart remains the same.  Sous Vide Backstrap with Roasted Poblanos and Corn is a simple dish, but when prepared properly, it celebrates the relationship between the meat, the fire and the fresh brightness of the produce. It will surely remind you and your friends why we work so hard to harvest wild game.

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