Texas wildlife officials say they’re just trying to stop the spread of a deadly infection. Deer breeders see another agenda at work.
6 ounces venison link sausage, finely diced (pork sausage may be substituted) 8 flour tortillas, 6 to 8 inches 8 ounces Monterey Jack cheese, shredded 1/4 cup finely chopped cilantro 1 jalapeño chile, seeded and minced Salt and pepper to taste 2 ounces vegetable oilCook sausage and drain fat.On 4
Venison24 ounces venison filet, either backstrap or loin (pork loin may be used) 2 tablespoons vegetable oil Salt and pepper to tasteRemove all membrane from meat and cut into 12 medallions. Rub with oil, salt, and pepper. Grill until medium-rare, being careful not to overcook.Pistachio-Cranberry Sauce3/4 cup dried cranberries 2
1 1/2 cups buttermilk 3/4 cup red wine 1 1/2 pounds of 1/2-inch medallions from backstrap of axis, sika, fallow, or whitetail deer 4 tablespoons extra-virgin olive oil 2 leeks, cut into 1/4-inch slices (discard dark-green part) 2 whole shallots, chopped 8 ounces mushrooms, quartered 1 tablespoon balsamic vinegar 1/2
Last week, we talked to Jesse Griffiths about his new book Afield, which hits bookshelves tomorrow. During his interview, Jesse mentioned a recipe he felt would be a favorite amongst seasoned deer hunters. For those of you who are gearing up
According to an old wives’ tale, every animal has enough brain matter to tan its own hide. While the amateur tanner may not embrace that technique, rest assured there’s more than one way to tan a deer, so to speak. “Professionals often use harsh chemicals and acids,” says Durango-based master