Recipes & Nutrition
Get inspired for your next meal.
RECIPE: SMOKED VENISON KIDNEY SAUSAGES
Brined, mixed, stuffed, twisted, then smoked- these hand-crafted kidney sausages by Chef Brian are wildly flavorful, nourishing, and far from any ordinary link.
RECIPE: SMOKED VENISON KIDNEYS
If you thought kidneys were just an afterthought, think again. Chef Brian gives us the inspiration we need to turn kidneys into a virtuous delicacy.
This one is for all you pasta lovers out there! A slight twist to the classic Italian Bolognese sparing no flavor, using our Organ Blend for an added boost of micronutrients.
RECIPE: VENISON SHANKS PROVENCAL
Bursting with the bright, vibrant flavors of the southern French region of Provence. A long slow braise in the oven renders the meat ultra-tender and perfumes it with the aromatic ingredients typical of the Mediterranean area of France.
RECIPE: WINE BRAISED VENISON OSSO BUCO
An Italian classic, osso buco braised low and slow in a hearty, rustic sauce of vegetables, fresh herbs, bone broth, and white wine leaving the venison to fall off the bone tender with buttery bone marrow for an added special treat.
RECIPE: HERB-CRUSTED RACK
Whether you need to top off your holiday feast or find a beautiful centerpiece for an intimate end-of-year dinner, this simple (but elegant) herb-crusted Rib Rack recipe by Jordan Cabatic brings a perfect blend of aromatic herbs and the subtle crunch of panko to the table!
RECIPE: SOUS VIDE PASTELE STEW
Tender venison stew chunks infused with classic Puerto Rican flavors come together in this rich Pastele Stew, a long-time Hawaiʻi favorite cooked Sous Vide.
Recipe: Chef Mark Noguchi’s Venison Ragu
This hearty ragu is as delicious as it is satisfying. Created by Chef Mark Noguchi, this family-friendly recipe will have you feeling like a professional in your own kitchen.