Sauces
Marinated Venison Appetizer with Sweet Mustard Sauce
This recipe will work with the hindquarter muscles of young animals and, of course, tenderloins and backstraps. The Sweet Mustard Sauce is great on just about any big or little game – even pork chops. Let the marinade sit for a little while in the fridge for the flavors to “marry.”
Read MorePan-Seared Venison Medallions with Balsamic Berry Sauce
Although the recipe calls for “pan-seared” venison medallions, the medallions can also be grilled or broiled as long as you don’t overcook them. When using hindquarter cuts, slice the meat with the grain into strips about 4 inches wide. Slice across the grain of each piece, about 1/2 inch wide, to make the medallions.
Read MoreTomato and Cucumber Salsa
Just go to your garden for this recipe. A great way to use all those cucumbers – but you’ll want to seed them first. A little zing from the jalapeno and a burst of lime add a fresh taste to cucumbers in this refreshing fresh salsa.
Read MorePlum Salsa
Let this rest at room temperature for about 30 minutes to get all the flavors to combine. Perfect as a side or snack on a hot summer day – or a great accompaniment to fish or upland game. When you start creating your own fruit salsas, you can make flavors you wrote find in stores.
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