Posts Tagged: cooking venison

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Scott Leysath

An Easy to Make Flank Steak Recipe by Scott Leysath


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It’s great marinated with olive oil, lime juice, garlic, cilantro and Mexican spices. After a few hours in the marinade, slap it on a white-hot skillet or grill and cook for only a couple of minutes per side. Cooking it past medium-rare and you’ll think I’m crazy for telling you how great it is. Once […]

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Scott Leysath

Home for the Holidays – Easy Venison Dishes


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Because it is so lean, cooked venison doesn’t travel well. Unlike fatty beef or pork, it tends to get dry and chewy if you prepare it too far in advance. The obvious exceptions are chilis and stews since the meat is slowly cooked in a liquid, stock or broth until it is tender and moist. […]

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Scott Leysath

How to Make Fast and Easy Venison


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So, you get home, maybe take a little nap, and then throw a few things into a hot skillet or wok. In just a few minutes, you’ve got a great meal. By doing most of the chopping a day ahead, you can save yourself even more time and give the meat a little extra time […]

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Scott Leysath

How to Make Simple Yet Delicious Venison


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How about making a mess of copies and sticking into this year’s Christmas card? Most of us chef-types eat many of our meals in just a few minutes while standing over a sink late at night. We’ve been cooking, or talking or writing about food all day and, frankly, we’d rather be doing something besides […]

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Scott Leysath

Backstraps Made Easy – Really


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And maybe a rifle is just a rifle as long as it shoots straight. Some folks really do appreciate it when a delicious plate of food has eye appeal. And it really doesn’t require much extra time to make it happen. Take, for example, the venison loin, the backstrap. Too many processors hack it into […]

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Scott Leysath

The Dutch Oven – Easy to Use and Fun Too!


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Whatever is in the pot is cooked from all sides, like an oven. The Dutch oven can also be used as you would any stew pot, or fryer, or skillet, or coffee pot. One pot does it all. I can’t imagine what it was like in the Old West without picturing the scene in “Blazing […]

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Scott Leysath

Venison Enchiladas – Seasonal, Cheesy and Delicious!


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6 servings The Roasting Part venison hindquarter or shoulder roast, bone in or out olive oil salt, pepper, onion powder, garlic powder heavy duty foil barbecue sauce (store bought is fine) The Sauce 2 tablespoons olive oil 2/3 cup onions, finely diced 3 garlic cloves, minced 1/2 teaspoon red pepper flakes 1/2 teaspoon ground cumin […]

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Scott Leysath

Easy to Make Venison Stew


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One of the more memorable meals I had many years ago was at Beringer Vineyards in Napa. They had, or maybe still have, an advanced school for talented chefs. These people could flat out cook some incredible cuisine. I’ll never forget a first course of roasted pumpkin soup topped with boar bacon. It was served […]

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Scott Leysath

Simplify Your Venison Prep – Enjoy Venison Even More


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I know, you’ve sworn by it for years, but there’s a simpler way to enhance the flavor of your next venison dish. The buttermilk thing works if your plan includes pounding, breading and frying the nuggets after a good soak. Think chicken fried venison. That works, but only because it gives the breading something to […]

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Scott Leysath

Easy to Make – Venison Sausage by Scott Leysath


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My first grinder, a Weston, set me back about $125 and I still use it for most jobs. It just takes a little longer to process large quantities of meat as compared to a more powerful model, but really, it’s enough for most home cooks. Not only will you use it to grind meat for […]

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