Explore by Tags

Entries tagged with 'venison'

Wine-Braised Venison Neck

Serious Eats Chichi Wang Post a comment

Adapted from Bones by Jennifer McLagan... More

Slow-Roasted Spice-Rubbed Venison Loin

Serious Eats J. Kenji López-Alt 13 comments

Cooking venison loin is not all that different from cooking beef loin, except that it is significantly leaner. Since fat transmits heat much slower than lean protein, in beef, it acts as an insulator. Thus the fattier the cut, the slower it cooks. Lean venison take only about two-thirds the time to cook than an equivalent-sized piece of beef. More

Venison Chili for Christmas Hot Dogs

Serious Eats Hawk Krall Post a comment

This recipe was developed for Christmas Hot Dogs but tastes great on its own as well. Spiked with cocoa and cinnamon, it's similar to a Greek or Cincinnati-style chili but not as aggressively spiced. I wanted to keep the spice... More

The Nasty Bits: Venison Heart Tartare

Serious Eats Chichi Wang 6 comments

Tartare is a preparation most commonly applied to beef or fish flesh, but the idea of eating offal in its completely raw state has always appealed to me. Oftentimes I've held a brain, liver, or heart in my hands, inhaled the sweet smell of an organ that's so wonderfully pungent and perfect on its own, and felt compelled to eat it as is. Here, with the help of NYC chef Sebastiaan Zijp, we prepare venison heart tartare. More

More Posts