Cooking All Things Wild


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I probably have a better memory of the first time I ate beef or chicken than the first time I ate venison. Honestly, I probably ate squirrel before I ever ate store bought pork chops. Before you click that big red box with the x at the top of the screen, my point is that I was raised eating from the land. My family was average middle class. My parents were hard-working people. They recognized the value of the food God provides to us in the world around us, and they chose to feed our family with the bounty of God’s woods.

My own children, Bucky, Badger, and Moose, will never be able to tell you the first time they ate venison. I couldn’t either, except that I know Moose’s first meat ever was in pureed venison stew.

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Venison is what we eat. On a rare occasion we’ll add a little variety with some chicken or pork chops, but seven nights a week there will be meat, and five nights out of seven it will be some form of wild game or fish.

After ten years of marriage and fourteen years of cooking on my own as an adult, I have run into a few roadblocks from time to time. Sometimes I think “There’s only so much I can cook with this meat!” In recent years I have been on a quest to expand and diversify our menu. I understand that typically anything that can be made with beef can be made with venison, but that isn’t always the case. Venison, as most of you probably know, is extremely lean, and while that makes it very good for you, it also presents the possibility of dry and sometimes tough meat, if you’re not careful.

The purpose with this blog is to share my experiences in the world of cooking all things wild.

…For the young wife who just realized she’s suddenly a deer season widow and that her entire freezer is busting at the seams with venison and she has no idea what to do with it.

…For the experienced venison chef who has run out of ideas and needs a little inspiration.

…For the adventurous side of any individual.

My goal is to bring a little wild side to your family table.

So pull up a chair. Have a glass of sweet tea. Soup’s on. Let’s eat.

 Herd of Wild Pigs - Flagler Ranch, Mountain Home, TX

 

Genesis 9:3 “Everything that lives and moves about will be food for you. Just as I gave you the green plants, I now give you everything.”

Want to get to know Noel a little better? Listen to her interview at the Married to the Game Podcast!

  • Great lay out and back ground, I like it a lot.

    • Noel

      Thank you! It is still a work in progress but it’s coming along.

  • Jeannie

    This is phenomenal! I am so excited to see more. God has put a special person in this endeavor to give to us the WOW factor on our table. You are an inspiration!!

    • Noel

      Thank you, Jeannie! I can’t even begin to tell you how much FUN I am having with this!

  • Bethany

    Ran across this on your pinterest page and I am so impressed by what you’ve done and super proud to say I knew you before you were famous. 🙂 hugs to the kiddos

    • Noel

      Thank you Bethany! Hugs to your family too! It’s been entirely too long!

  • Emil Specht

    Do you have any duck breast recipes?

    • Noel

      Just in case you didn’t see my reply on Facebook…

      Not yet, Emil. We haven’t had the opportunity in the last few years to do any duck hunting.

      In the meantime, you can check out some of these recipes from Ducks Unlimited. https://www.ducks.org/hunting/recipes/du-enewsletter-recipes#may10

      The Puddle Hopper Parmesan or Spanish Duck sound pretty good to me. Let me know if you try any of them.

  • Eric Pence

    Great website that offers some outstanding/new ideas for cooking with Venison and other wild game…These recipes are very simple and most of them contain common kitchen items,unlike other cookbooks where you spend a vast amount of time searching for some rare or unusual spice or secondary ingredient…Good Job

    • Noel

      Wow, thank you Eric! That was exactly my goal. I’m just trying to help people feel their families, and gain an appreciation for wild game at the same time. I’m glad my vision is visible for you! 🙂 Thank you for the great review!

  • Meeky H

    Just made your spicy venison sausage pasta since I just happen to have all the ingredients already…WOW! Delicious. We love it spicy, so added some serrano pepper and it was perfection. Love the all in One pot concept too! Thank you for sharing your recipe!

    • Noel

      Thank you, Meeky! I sure appreciate you stopping by and leaving a comment! I’m so glad you liked it! Coach and I love serranos, too, we just have to be selective because of the kids. But they’re becoming more heat-tolerant. 🙂

  • Debbie Wollaber

    I have wondered if you have ever canned venison. My husband’s mom used to for his family every year and, based on his very fond memories, we have begun canning venison every year for our family. It is so tender and so very flavorful. Tonight I made canned venison stroganoff for our dinner and, as usual, it was delicious.
    If you have never canned’ it is a wonderful way to preserve all types of food. In fact, my daughter has joked that if anything “bad” ever happened to shut down normal activities she would somehow get her family to us as she knows we could keep them from starving! 😉
    Please feel free to PM me if you’d like more information.
    Debbie

    • Noel

      I have done some canning with veggies, salsa, and preserves. I’ve never canned meat, or anything that requires a pressure cooker, mainly because I don’t have the utensils to do it. I’ve only canned with a hot water bath, and from what I understand that should only be done with acidic fruits and veggies, not green beans, etc. I have some friends that can meat, but I’ve never tried their finished product. I’m glad you have that option! Thank you for sharing your experiences, and for following along! 🙂