Venison Pasties

For those in the know, pasties are about as Midwest as it comes. A special shoutout should go to all the folks in Michigan, particularly in the Upper Peninsula, who tout these hand pies as a traditional staple of the state. Lesser known is the fact that these little bundles of joy originated across the pond, brought over by immigrant Cornish copper miners in the early 1800s. The pasty caught on quickly as a hearty, hot meal that miners could...

Venison Borscht

Borscht is a delicious soup made popular in Eastern European and North Asian cultures. The most identifiable version comes from Ukraine and is made with beet roots, giving the soup a deep red color. Borscht is generally served with beef or lamb, but the recipe easily translates to the use of wild game. In many recipes, the meat is boiled to create the stock for the soup base. I use Danielle Prewett’s balsamic braised venison recipe as a guide to...

Venison Poutine

Poutine is a food texture icon, with crispy fries soaking up all that smooth gravy and cheese curds providing just a bit of squeak. Classic poutine damn near has everything—but is blatantly lacking any kind of protein. That’s where this wild game recipe comes in. When you add a touch of steak, this Canadian favorite turns into bar food perfection. While this recipe calls for green onions to garnish, a cold beverage on the side will also do the...