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    Home » Meat and Game

    Venison

    • Wild Fennel Seed Venison Chorizo
    • Smoked Lamb Shank Stew with Huitlacoche
    • Venison Biltong
    • Smoked Venison Tasso Ham
    • How to Make Boneless Venison Ribs
    • Venison Liver Pate
    • Balsamic Blue Cheese Sauce for Venison
    • Venison Nduja with Bear Fat
    • Why You Shouldn't Dry-Age Venison Backstraps
    • The Salt Cellar's Beef Burgundy with Honey Mushrooms
    • Venison Osso Bucco with Dried Wild Mushrooms
    • How to Cook Venison Flank Steak
    • Blackened Venison Steak Tips
    • Grilled Venison Trip-Tip
    • Smoked Venison Kidneys
    • Smoked Venison Brisket
    • How to Cook with Venison Trotters (Deer Feet)
    • Steamed Fish with Wild Mushroom-Trotter Sauce
    • Venison or Pork Trotter Cromesquis
    • Dried Venison Soup with Timpsila (Bapa Wohanpi)
    • Wild Rice Casserole with Venison and Mushrooms
    • How to Cook Venison Ribs
    • Smoked Venison Neck Chili
    • Smoked Lamb, Goat, or Venison Prosciutto
    • Smoked Venison Roast
    • Venison Fat Shmaltz
    • Sicilian Venison Heart Sandwiches (Vastedda Palermitana)
    • Smoked Venison Neck Pastrami
    • How to Dry Age Venison at Home
    • Mushroom Goulash
    • Fried Venison Breast or Brisket
    • Venison Terrine
    • Dried Ramp Leaf Venison Jerky
    • Liver Ketchup
    • Middle Eastern Confit (Qawarma)
    • Smoked Venison Shanks
    • Venison Braunshweiger Dumplings
    • Venison Pancetta
    • Breakfast Venison Hash with Vegetables
    • Venison Heart Bolognese

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    Chef Alan Bergo

    HI, I'm Alan: James Beard Award-winning Chef, Author, Show Host and Forager. I've been writing about cooking wild food here for over a decade. Let me show you why foraging is the most delicious thing you'll ever do.

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