Planked Venison Kofta

Planked Venison Kofta

Kofta – also spelled kufta, kofte, kafta, and so on – are, in essence, Middle Eastern meatballs. They can also take the form of a small meatloaf or oblong kebabs. The spices that go into kofta and what the kofta get served with varies by region. This is the way I like...
Cedar Wrapped Venison Negimaki

Cedar Wrapped Venison Negimaki

Negimaki – scallion rolls – are an old favorite of mine, plucked from the pages of Japanese-American restaurant menus. These tasty little rolls are normally made with beef and the recipe is a spinoff of a sushi roll typically made with bluefin tuna. Here I make them...
Smoky Venison Stock

Smoky Venison Stock

Venison stock is great. It puts oft-cast aside bones, connective tissues, and small scraps to use and it boosts the moisture and flavor of wild game dishes without overpowering them the way beef or chicken stock can. Stock isn’t an exact science, sniff and sample it...