Venison Osso Bucco
This recipe incorporates the most under used part of any deer…the shank. The shank is the part that exists below the knee of each leg of the deer. I typically freeze my shanks whole. When I am ready to cook them, I cut them…
Smoked Venison Sausage Creole
This is a traditional Cajun dish that combines the complexities of smoked sausage and the rich flavors that you get from roux. This has been a family favorite of ours since I was a child and is a perfect meal to introduce anyone to…
Grits and Venison Grillades
This is one of those meals that sticks to your ribs, is easy to master, and gives you another way to use some of your prime cuts. Pork is traditionally used for this here in Cajun country and is served over grits but it…
Smoked duck and oyster gumbo
Gumbo is the official cuisine of the state of Louisiana. The genesis of gumbo can be traced to several different cultures to include French, African, and Spanish. The base for every legitimate gumbo is its roux. This not only serves as a thickening agent…
