Turn venison stew meat from your deer harvest into a hearty red wine stew with carrots, potatoes, button mushrooms, and pearl onions. I sear the venison in batches, then deglaze the pot with Merlot or Cabernet Sauvignon to build a rich, savory broth. Serve it with crusty bread to soak up every spoonful.
Turn venison backstrap or tenderloin into a meal in a jar with my Venison Steak Diane canning recipe. I brown the medallions in batches and build a savory sauce with brandy, shallots, Dijon mustard, and Worcestershire. When it’s time for dinner, stir in a splash of heavy cream and spoon the venison and sauce over mashed potatoes.
Bring your hunt to the dinner table with my Rabbit or Pheasant Cacciatore. This Italian hunter-style recipe pairs wild game with a rich tomato sauce, sweet peppers, mushrooms, herbs, and a splash of red wine. Spoon it over your favorite pasta and finish with shaved Parmesan.
Make the most of your deer or elk harvest with my recipe for pressure canning venison and elk. I brown the meat in batches and use the skillet drippings to build a savory broth. Open a pint or quart when you want a head start on a hearty stew, or spoon the meat and broth over buttery mashed potatoes.
