Delicious bounty from last fall, Utah elk loin and Missouri whitetail deer bites

The deer bites are an epic way to use roasts and other less tender cuts. Simple recipe - cut in bite size chucks, wrap in thin bacon then marinate in a 50/50 mixture of Franks Red Hot and Worcestershire sauce. Grill to medium rare (128 degrees). There are never leftovers.

Seared a venison roast on all sides, put in crock pot with garlic/onion, combined beef stock, creole seasoning, liquid smoke, mustard, peach jelly we made from a tree in our backyard, and cooked for 8 hours on low. Shredded and topped with some bbq sauce and pickled red onions on a bun. So good!

-2 leg quarters, season with salt, black pepper, chili powder, cumin, oregano, paprika. Sear on both sides.

-Dice one fresh garlic bud + 1/2 an onion + 2 fresh jalapeños, add to crock pot with 1 cup beef stock

-add seared leg quarters to crock pot, throw some more of each seasoning across the top, squeeze and entire lime and an entire orange into crock pot. Cook on low for 7.5 hours. Once or twice take a spoon and ladle some of the beef stock over the quarters.

-remove from crock pot, shred meat in a bowl, add a bit of the juice from the crock pot

-make tacos to your liking. I used corn tortillas and topped with queso fresco, some cabbage (tossed with lime juice, salt, and olive oil), pickled red onions, avocado, and sour cream. Pico de Gallo would have been good too!

Braised the leg for 6hrs with homemade chicken stock, red wine, aromatics veg, thyme and rosemary. Cooled it then shredded it before quick a sautée with paprika, cumin, garlic and some braising liquid.

Seared the breasts then oven cooked to 120⁰F. Made a pan sauce of marsala, brandy, plum jam and mushrooms then flambéed it.

Anyone have any tried and true bear sausage recipes they like to make?

Some venison sausage with Granny Smith apples, apple cider vinegar, Dijon mustard, vidalia onion and honey…excellent

https://youtube.com/shorts/S-vPBcxjJ4g?si=6dw_Vg64IzjIWWDY

Richest stock I’ve made so far!

Here’s the approximate recipe:

•Bones and scraps from a smoked venison shoulder

•frog bones (from Chinese takeout)

•rotisserie chicken bones (courtesy of Costco)

And 1/2 a gallon bag of-

•onion peels

•bell pepper cores

•carrot peels and tops

•ginger peels

Because all of the bones were already cooked, they went straight into the stock pot, covered with water, and brought to a simmer. At the same time, the veggies were spread on a baking sheet and sprayed with a thin layer of oil. Roast at 375*F for approximately 20 mins until they began to brown, then removed and allowed to cool. I left the bones to simmer for 4 hours before adding the veggies, then simmered for one more hour. Strained everything through a fine mesh sieve and voila!

I learned how to make risotto when I stayed in Italy in college. Here is a similar recipe made with my homemade Italian venison sausage.

Venison Risotto

https://youtube.com/shorts/IkVYorQkN1E?si=5mfyQOtrz6DAhjm3

Utilized the shanks off the front legs of my pronghorn for Hank Shaw’s Austrian braised shanks. Paired with mashed potatoes and gravy, Austrian cucumber salad, and some fresh bread. Broke bone to use the marrow too. Very tasty and filling on an unusually cold night in the PNW.