Blog

Ingredients: Venison cube steak (from the hind legs) Salt and pepper (or other seasonings of your choice) All-purpose flour (for dredging) Cooking oil (for frying) 1 medium onion, sliced Water (for simmering) Directions: Prepare the Steaks: Start by cutting the venison from the hind legs into 1/2-inch thick steaks. Use a manual meat tenderizer to tenderize the steaks. Run each steak through the tenderizer once, then turn it 90 degrees and run it through again for extra tenderness. Season an …

Ingredients: Venison roast (from shoulder or hind leg) 1 can of cream of mushroom soup 2 cans of water (use the soup can for measurement) 1 large onion (sliced) 1 package dry onion soup mix (optional, in place of fresh onion) Directions: Prepare the Venison Roast: Preheat your oven to 250-300°F (120-150°C). Place the venison roast in a large roasting pan or baking dish. Add the Soup and Onions: Open the can of cream of mushroom soup and spread it evenly over the top of the venison …

When most people think of meatballs, they think of the classic: spaghetti and meatballs. While the classics are classics for a reason, meatballs are so versatile! You can switch up the ingredients, flavor profiles, etc. in an endless number of combinations. One of my favorite things about meatballs is that you can take a pound of ground meat and really make it go a long way. I prefer to grind my wild game through my #22 Big Bite Meat Grinder without any added fat. You might be surprised that mea …