I used 4 lbs. of meat from a venison haunch to make a version of Venison Ragout in which the carrots were replaced by a large container of mushrooms which were quartered and separately browned in olive oil before being added to the ragout. It turned out very well.
Richmond magazine has had a series of articles featuring recipes from local chefs. One was from David Crabtree-Logan for Rabbit in Mustard Sauce, which I made last night with a few adjustments. (I had to special order a rabbit from Wegman’s and wait a week.) It turned out that his version was very similar to Read More …
This was the second dish I cooked with a large piece of frozen venison which I was given by one of my fellow Scouters. The first was Venison Chili . This ragout (i.e. stew) was also adapted from Robb Walsh’s Texas Eats, and used up the remaining 4 lbs. of venison meat, as well as Read More …
A few months ago, a hunter gave me a large piece of frozen venison, which I have kept in my chest freezer while I tried to figure out what to do with it. I decided to adapt two recipes from Robb Walsh’s Texas Eats, since there are a lot of deer hunters in Texas trying Read More …