Recipes

For many hunters, venison backstrap is the ultimate prize, but I believe that the tenderloins are actually the most tender and delicious part of a deer or elk. A tenderloin steak seared in a hot skillet and bathed in garlic butter practically melts in your mouth; there’s no denying that it lives up...

Ramen is one of my comfort foods. Whether homemade, from a restaurant, or straight out of a styrofoam cup, the chewy noodles, warm broth, and a combination of toppings dictated by what's in the fridge are as emotionally satisfying as they are calorically. I’ll admit, I have a love for cheap bouillon...

I’ve been trying to recreate my best friend's dad’s carne asada recipe for about a decade. He’d make it for us in high school for special occasions and set up a stand in town every once in a while to sling street tacos. It set a high standard for my ideal carne asada taco to say the least. This...

Smoked venison backstrap is a popular way to cook one of the most tender muscles on a deer, but it’s also one of the easiest things to screw up. I’ve been asked by a number of people why their smoked backstrap comes out dry, and the answer is usually because they set the smoker at too high of heat...

Starchy, salty, cheesy, a bit messy—chili cheese fries are always a crowd pleaser that can easily feed a lot of people. Although you’ll find this classic American food at state fairs, carnivals, and many fast-food joints, but they tend to be overly salty and greasy. Homemade chili cheese fries with...

If you fish the Guadalupe river in central Texas, you might find yourself at a popular river-side restaurant known for their balsamic ribeye steak. It’s sweet, sour, meaty, and incredibly delicious. This is my version of that dish using venison, a homemade balsamic reduction, and the best tomatoes...

Here’s a spring-time or summery recipe to try with just about any red meat. Between the caramelized onion and mushrooms, these bites are filled with umami. One suggestion—choose a fruit preserve that’s on the tart side, such as cherry, to help balance the sweetness of the onion. These bruschetta are...

These puff pastry bombs explode with flavor. The filling is like a ground meat gravy thickened with cheese. Think Shepard's pie but creamier. The provolone adds a mild smokiness, and the gremolata cuts through the dish's richness. These convenient hand-held pastries are great for gatherings and also...

I love tabbouleh salad. It’s bright, fresh, and somehow still satisfyingly filling. Bulgur wheat is the main ingredient in tabbouleh. It's basically cracked whole-grain wheat berries, and offers a hearty, slightly nutty, and chewy texture that is a great alternative to brown rice, quinoa, or...