Recipes · Side dishes · Venison

# 9 of Ten Things Everyone Should Know About Cooking Wild Game: Plus 2 Easy Recipes

Rosemary and garlic
Cooking with things that have earthy flavors will compliment wild game.

No. 9

Earthy flavors compliment wild game.

When I am creating a new recipe I think about the flavors the game will typically have, kind of like wine tasting or aged cheeses will have undertones, so does wild game. I love to pair wild boar with thyme. When I have an older cut of venison I will usually cook it in a wine that has more rustic or earthy flavor like a Chianti.  Pheasant always pairs so nicely with nuts and tree fruits; I will almost always add them to any dish I make. Rosemary and garlic make a simple marinade for venison tenderloin. Pineapple, soy sauce and duck were made for each other. You get the idea. Next time you eat wild game, think about the flavors you taste and find foods that compliment them, not hide their natural flavors.


 Here is another easy recipe!

Marinated Back Strap Steaks

1 whole venison back strap

1 garlic bulb (cloves removed and peeled)

1/4 – 1/2 cup Olive oil

2 sprigs of rosemary

1 tablespoon of coarse salt like Maldon or Fleur De Sel (I am a foodie and love specialty salts, but coarse kosher salt works just as well too)

Place the whole back strap in a large zip lock baggie and pour the in oil, salt, rosemary, and garlic in and seal the bag shut. Refrigerate for about 2 hours. Bring the meat to room temp. (about 1 hour). Preheat oven to 425 degrees. Remove venison from bag and place on baking sheet covered in foil (reserve bag and marinade for another time and store in the freezer). Bake for 20 minutes and tent with foil for 10-15. If you like your meat well done extend the cooking time 5 minutes or until there is no pink left. Slice and serve immediately with my recipe for…

Easy Roasted Potatoes

Easy Potatoes
Quick and easy

Preheat oven to 425 degrees. Slice 4 potatoes into bite size pieces. Place on a large cookie sheet and toss potatoes with 1/3 cup of oil and 1 tablespoon of coarse salt. Bake for 30 minutes until tender.  Stir once half way through the cooking time. Serve with sour cream and chives or just by themselves.

 Happy Thanksgiving to all!

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