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.
This recipe for Sweet Bourbon Bunny with it's sticky sweet bourbon sauce is inspired by one I had in the home of a south Florida game warden. One of my most vivid memories from that trip was enjoying that bourbon sauce, served with smoked sausage and Jack Daniels.
This salty & sweet Pistachio and Chicharrón Crusted Duck Breast packs a flavor punch with a special glaze of gochujang paste and Bulliet Rye Bourbon. Your taste buds will be so happy don't be surprised if you break out your duck calls and do a feeding chuckle right there at the dinner table!
This is my Oklahoman take on a very classic shank recipe, osso bucco. I’ve slow cooked venison shanks a handful of ways, from Dutch ovens to sous vide, and the crockpot delivers the low temps and long timing you really need for a nice braise on venison. What I also love about this recipe is that it requires the most basic of skills to create a beautiful meal with a really underrated and unused cut.
One particular evening I was craving some restaurant style, crispy, (and terribly unhealthy) chimichangas. Lucky for me, I had some defrosted elk burger and a pantry full of options. Then followed a deliciously, completely made up, recipe for Air Fryer Wild Game Chimichangas.