Comments on: Wild game recipes from Mark Taylor

By: Debbie

Debbie — Tue, 11 Dec 2012 11:28:23 +0000

My dad was the venison hunter and chef in our family, but he did allow me to cook a roast once. I mixed together a can of Swanson’s beef broth, a cup of red wine, a package of onion soup mix, and a little flour, maybe a couple tbsp, and poured that in the pan with the roast. It made the most delicious gravy.

By: Debbie

Debbie — Mon, 10 Dec 2012 22:13:21 +0000

I love venison tenderlon with gravy. Yummy!

By: Kathy

Kathy — Mon, 10 Dec 2012 19:23:09 +0000

Venison chili made with ground venison or chunks (as in stew meat), venison stew, stroganoff with mashed potatoes, noodles or rice, sliced tenderloin rolled in seasoned flour, fried, with eggs, grits, biscuits and fried apples. My stomach is growling.

By: Lindsey Nair

Lindsey Nair — Mon, 10 Dec 2012 19:15:16 +0000

I sure don’t, Kristen, but I’d be happy to put out a call and ask others if they have a good recipe for it.

By: Shanon

Shanon — Mon, 10 Dec 2012 19:01:01 +0000

Sadly, after my 3rd pregnancy, I can no longer stomach venison. I grew up eating it and husband is an avid hunter. Something happened during my 3rd pregnancy though that put me off most red meat.

Growing up, my mom would cut the tenderloin into pieces. She would tenderize the meat using a “meat hammer” (lol, at least this is what I called it), salt, pepper and roll in flour and brown it. Then she would add some water to the pan and it would make its own gravy. Served with mashed potatoes and biscuits, made a wonderful meal.

By: Kristen

Kristen — Mon, 10 Dec 2012 17:45:36 +0000

Lindsey, do you have a recipe for Yorkshire Pudding that you’ve had success with? I’ve only tried it once, and with little success.

By: Lindsey Nair

Lindsey Nair — Mon, 10 Dec 2012 17:25:55 +0000

Dry mustard, Eric. That’s a good question. I’ll change the recipe to clarify!

By: Eric

Eric — Mon, 10 Dec 2012 16:18:11 +0000

For the Savory Sweet Pot Roast, did you use prepared mustard or dry mustard?