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Jenny Nguyen-Wheatley

Jenny Nguyen-Wheatley

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    Morel Pizza Recipe

    Recipes

    Morel Pizza Recipe

    Pizza is a great way to highlight the earthy flavors of morel mushrooms. If you happen to stumble on other edible fungi, like pheasant backs, oysters, or shaggy manes, they'll also work. For the pesto sauce, I suggest selecting one that’s cut with spinach or kale, as too much basil can overpower the...
    Venison Runzas Recipe

    Recipes

    Venison Runzas Recipe

    Runzas are as Nebraskan as Cornhusker football. Also called bierocks, these delicious dough pockets are a regional favorite. They have both German and Russian roots and are typically filled with seasoned meat, cabbage or sauerkraut, and onions. I added cheese and took a few liberties on the spices...
    Venison Meatball Soup Recipe

    Recipes

    Venison Meatball Soup Recipe

    Sopa de albóndigas, or meatball soup, is a Mexican comfort food. Typically prepared with a combination of beef and pork, this recipe works great with venison, wild hog, bear, and even ground turkey. I grind venison with about 15% beef or pork fat to add richness to the meatballs. My husband’s mother...
    Venison and Noodles Recipe

    Recipes

    Venison and Noodles Recipe

    The combination of meat, starch, and gravy is a cornerstone of Midwestern cooking. For me, beef and noodles is as Nebraska a dish as it gets: tender, shredded meat suspended in thick gravy and hearty egg noodles. If that’s not enough, this already starchy dish is often served with mashed potatoes...
    Goose Gumbo Recipe

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    Goose Gumbo Recipe

    Gumbo’s richness and depth can be attributed to dark roux—a chocolate-colored oil and flour mixture that gives many Creole dishes their signature flavor. The layers of earthiness and spice complement the intensity of waterfowl, whether it’s duck or goose. My recipe includes okra, which not only...
    Venison Goulash Recipe

    Recipes

    Venison Goulash Recipe

    Goulash in America and goulash in Europe are nothing alike. I’m well aware of their differences—I’ve had enough people tell me that my Hungarian recipe is not “real goulash.” But I can see why people love American goulash so much. It’s a one-pot combination of meaty and cheesy; sort of a hybrid...
    Chipotle-Cherry Goose Jerky Recipe

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    Chipotle-Cherry Goose Jerky Recipe

    My favorite jerky flavor combination is sweet and salty. So, the more fruit I add into my recipes, the better. The problem I’ve had with whole muscle jerky is that it’s difficult to get much fruit flavor to come through. Marinating only goes so far, so the solution was to make ground meat jerky...
    Venison Fat Cakes Recipe

    Recipes

    Venison Fat Cakes Recipe

    Vetkoek, meaning “fat cake” in Afrikaans, is a South African favorite. With no oven to bake bread in the bush, 17th-Century Dutch settlers created this fried bread to serve alongside meats. I enjoyed vetkoek with minced springbok when I traveled to South Africa and Botswana last year. A salad and...
    Sweet and Sour Venison Recipe

    Recipes

    Sweet and Sour Venison Recipe

    Velveting—marinating raw meat in egg and cornstarch to protect it from drying out while cooking—is a special technique used in Chinese cuisine. It often results in pieces of protein that are tender and juicy, even when using venison. For this recipe, I used the eye of round from an old doe and still...
    Venison Beer Pie Recipe

    Recipes

    Venison Beer Pie Recipe

    Meat pies are a British staple that comes in many forms. The steak and Stilton pie is popular with those who enjoy the flavors of dark, stout beer and pungent Stilton blue cheese. The resulting meat pie is rich and filling—two or three of these little morsels will fill anyone’s stomach. Eat them on...