In case you missed it, I wanted to point out Outdoors Editor Mark Taylor’s column that ran in Friday’s paper. In it, Mark shares some of his favorite recipes for wild game and fish.
Mark’s recipes include venison meatloaf, which he likes to turn into a sandwich with melted cheese and fixings on toasted bread. He also shared recipes for wild turkey schnitzel and striped bass crusted in macadamia nuts. Yum, those all sound delicious to me!
Click here to see Mark’s column and print out his recipes. When he posted about the column on his blog, the Wild Life, some readers shared their own favorite recipes in the comments, so be sure to check that out here.
I’ll soon have a bunch of venison in my own freezer and I can’t wait to do some cooking with it. I like to do tenderloin on Christmas Eve and may do it the way I did last year, when I wrapped it in bacon before roasting it and then served it with a horseradish sauce. Whole deer tenderloins are long and much skinnier than beef tenderloins, so I find that it works well to double them over before tying them or wrapping them in bacon. The bacon bastes the meat and makes it moister, in my opinion.
Other favorites in our house are pan-fried venison cubed steak with mushroom gravy and mashed potatoes, venison chili, and savory-sweet pot roast made with this slow cooker recipe.
Whether you like venison or not, check out my column this week about Christmas beef roasts. It’ll include recipes for a rub, a marinade and a horseradish sauce that would be good with beef or deer meat.
Do you like wild game? If so, what is your favorite way to fix it?