Venison Steak, Red Beet-Cranberry Purée, and Country Fried Potatoes

As we’ve eaten our way through the deer I killed last fall, I’ve started cooking some of the backstraps, those beautiful 20+-inch-long pieces of loin. I’m thrilled to say that this is without a doubt the best venison steak I’ve ever eaten, and it has totally justified spending three days in a tree strand. The meat […]

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Venison and Beet Sausages

I’ve already posted recipes for goose sausages, lake trout sausages, salmon sausages (with beef fat). With two deer in the freezer, venison sausages were the natural thing to do next, and I might very well come up with more than one version. Today’s venison sausages are made with beets. Beets contain a flavor compound called geosmin that’s responsible for their […]

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Golden Beet Tartlets

Golden Beet Tartlets

I have a confession to make: I’m not very fond of beets. I can enjoy beet juice in cooking, and I’ve made the occasional beet risotto and beet pasta, but eating the vegetable whole tends to be too much for me.  Luckily, farmers’ markets have been providing less earthy alternatives to the common red variety, […]

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