Do you remember that romantic moment in Lady and the Tramp with the delicious plate of spaghetti? Here comes a recipe for you to cook it yourself.
Using the sous vide cooking technique, the juices and seasoning is sealed in a vacuum bag during the cooking process. This creates intense flavors.
My favorite way to eat venison heart is in a tartare. The meat is so lean that I find it difficult to cook, but by serving it raw I get the full flavor.
Serves as a hot dog with a good beer or for breakfast with scrambled eggs: Just add your favorite type of game meat. The recipe will work every time.
With its rich and nutty flavor, wild boar offers something unique. The meat is a bit darker due to the healthy iron content and is leaner compared to pork.
Here comes a simple, tasty and healthy recipe for fallow deer fillet and Jerusalem artichoke puree, served with oven baked brussels sprouts.
Hosting Christmas dinner for the family is a great tradition. This venison haunch is packed full of Christmas flavors and is ready in less than an hour.
Pheasant is a great alternative to chicken. It’s low on fat, high in protein and high in flavor! My favorite recipe is making them tender and crispy.
Here’s the ultimate classic comfort food dish – with a twist. It’s a Mexican feast with Greenlandic Chili con Muskox. Happy cooking!
The challenge with venison wellington is to ensure that the meat is cooked pink on the inside. The puff pastry on the outside should be golden brown.