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Rick Matney

Rick Matney

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    The Only Venison Brine Recipe You Need

    Recipes

    The Only Venison Brine Recipe You Need

    Brining meat is a great way to infuse flavor and retain moisture when cooking. It also tenderizes any cuts of the animal that are typically tough. This is a classic Italian-inspired brine that can be used for many types of preparations and can also be reduced and used in sauces. You can refrigerate...
    Chicago-Style Venison Sandwich

    Recipes

    Chicago-Style Venison Sandwich

    In the early 1900s, immigrant workers in the stockyards of Chicago would take home tough cuts of meat that couldn't be sold. They would slowly cook these cuts in spices to become tender then slice the meat extremely thin. While in traditional recipes the meat is not brined, I find it's a useful step...
    Venison Stuffin’ Muffins

    Recipes

    Venison Stuffin’ Muffins

    For many years, I have spent Thanksgiving week hunting on a friend’s ranch and I always enjoy Thanksgiving dinner with his family after the morning hunt. Every year, Aunt Jan bakes her stuffing in muffin trays. This makes for crisper, crunchier edges and less soggy stuffing. I’ve created my own...
    Venison Barbacoa

    Recipes

    Venison Barbacoa

    Of all the taco preparations I make, this one is the crowd favorite. This cooking method for the full front shoulder originated in the Caribbean by the Taino people and was later brought to Mexico. Traditionally, the meat in this recipe is cooked in the ground, covered in agave leaves or in a clay...
    Venison Pizza Pockets

    Recipes

    Venison Pizza Pockets

    Every year I leave Bozeman, Montana, at 4 a.m. and drive through Idaho for a week of steelhead fishing on the Snake River. If I time it just right, I arrive in Kamiah, Idaho, the minute the first pizza pockets come out of the fryer at Harvest Foods. Of all the pizza pockets I've had across North...
    Southwestern Venison Shanks

    Recipes

    Southwestern Venison Shanks

    Most shanks used to wind up the grind pile, or worse, the trash. But more hunters have started figuring out how damn good these cuts are if you take the time to cook them right. This  southwest style preparation will turn some heads. It’s the kind of dish you’ll want to serve for a special occasion...
    Barbecue Shrimp Skewers

    Recipes

    Barbecue Shrimp Skewers

    I run a lodge in Southeast Alaska, and we catch a lot of shrimp. It’s pretty hard to go wrong with fresh-from-the-ocean shrimp and prawns, as long as you don’t overcook them, and I think simple preparations are the way to go. This particular recipe is versatile and complements the natural sweetness...
    Reuben Goose Cups

    Recipes

    Reuben Goose Cups

    Reubens are among the greatest sandwiches of all time—rye bread stacked high with corned beef, sauerkraut, thousand island dressing, and pickles—but they’re not easily shared. This recipe takes the essence of a Reuben and pares it down into a perfect summertime finger food, great for potlucks. It’s...
    Venison Neck Tacos

    Recipes

    Venison Neck Tacos

    Venison necks are kind of like shanks: They’re well suited for braising and render soft, delicious meat. They have a more mild flavor than shanks, which allows them to absorb flavors and makes them perfect for a mole sauce. I’m not going to lie—making mole is complex and time consuming. But hey, you...
    Simplified Venison Sausage & Shrimp Jambalaya

    Recipes

    Simplified Venison Sausage & Shrimp Jambalaya

    This dish was born of necessity and scarcity (of time, not ingredients). I operate a fishing lodge in southeast Alaska. After long days of hiking in the rain and chasing steelhead, everyone’s cold, wet, and very hungry. The perfect antidote? Jambalaya. It’s great comfort food and very filling. This...