Recipes

This soup has everything that you would want in a cold-weather pick-me-up. Combine a healthy dose of protein-rich, creamy cannellini beans, fresh veggies, and just enough sausage meat to add fat, depth, and flavor, and you end up with a simple yet soul-satisfying meal. This is one of those rustic...

If you didn’t grow up in the Midwest, you might be surprised the first time a waiter or waitress sets down a plate of “hot beef sandwich” in front of you. You’re shocked because one, you probably expected something closer to a French dip, and two, you panic a little because there’s no way you’d be...

This dish is a beautiful mashup of global cuisine where Mexico meets Italy to create a combo you never knew you needed. You can practically put anything between pasta sheets, bake it, and call it lasagna—but it still has to taste good. Making your own enchilada sauce brings this to a whole new level...

It can be intimidating to figure out what to do with a butcher paper-wrapped parcel in your freezer simply labeled “roast.” But there’s no need to fret; consider that roast a blank culinary canvas that just needs a little time to achieve perfect fork-tender meat for all your shredded meat recipes...

You can look at this recipe like a copycat Chipotle burrito bowl, but better. All the elements are there, and the pulled venison is perfect. I like to have simple shredded meat portioned out for meals in the freezer. That way, I can create whatever flavors I want quickly. In this case, a mildly...

This neck roast bbq recipe is a great dish to make with a whole venison neck, or a 4-to-6 pound piece of elk or moose neck. Since the neck is a heavily used muscle it takes a lot of cooking to tenderize the meat. l have great luck using a slow cooker. After 6-8 hours, the meat can be pulled right...

Beef negimaki is a popular Japanese-American dish, created by the Manhattan restaurant Nippon in 1963. When New York Times food critic Craig Claiborner suggested that the restaurant add a beef dish to cater to the American palate, owner Nobuyoshi Kuaoka created negimaki. “Negi” means onion and “maki...

My version of pho is authentic in flavor, but unconventional in method. I use venison shanks for this popular Vietnamese soup. The bones and connective tissue enhance the flavor and body of the broth, then I shred the meat and serve in the soup. A traditional pho begins by creating a fragrant bone...

Thanksgiving is typically a holiday of tradition. But breaking tradition can be just as satisfying as roasting a turkey, cracking some canned cranberry sauce, and heaping whipped cream atop a slice of pumpkin pie. Whether your gathering is small or you need an excuse to celebrate the buck you just...