Note: This article was originally published in 2017. There are a lot of things I enjoy about being at a deer camp with friends, but one of the highlights always seems to be food. There's just ...
Recipe: Make Antonio Prontelli’s Venison Stew With Chestnuts and Dried Apricots & Mascarpone Polenta
Seems like everyone is getting into game these days. It’s wild, lean, and full of flavor. But cooking it isn’t exactly a no-brainer — the risk of ending up with a tough hunk of meat is high. Chef ...
Elias Cairo is salumist and owner of Olympia Provisions, an authentic charcuterie and meats company based in Portland, Oregon. Cairo spent five years training under master chef Annegret Schlumpf and ...
Ferdinand Parascandolo, Eltingville Ingredients for step 1: 1/8 teaspoon garlic powder 1/8 teaspoon onion powder 1/8 teaspoon salt 1/8 teaspoon black pepper 1 cup milk 2 pounds venison (or beef ...
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