Recipes & Nutrition
Get inspired for your next meal.
RECIPE: CINNAMON SPICED MEDALLIONS W/ FARRO SPINACH SALAD
A fragrant cinnamon spice rub and spinach salad turns your leg medallions pretty Greek and pretty damn festive. Another wonderful dish for the Holiday table by Mark Cockcroft!
RECIPE: STRIP LOIN W/ CRANBERRY CHUTNEY
Simple, quick, and smothered in cranberries, this strip loin recipe by Jordan Cabatic makes for a beautiful centerpiece on any holiday table.
RECIPE: VENISON BONE BROTH CHILI
First time working with ground? Jordan Cabaticʻs Bone Broth Chili is a perfect and delicious way to start.
RECIPE: RED CURRY NOODLE SOUP BY MARK COCKCROFT
For all you Instant Pot lovers out there - a spicy and flavorful curry Osso Buco and noodle soup to warm you from the inside out this winter!
RECIPE: CHIMICHURRI VENISON MEATBALL & SCALLION YOGURT SAUCE
The perfect pairing! Delicious venison meatballs and a savory charred scallion yogurt both seasoned with Patagonia Provisionsʻ chimichurri spice blend.
RECIPE: HEARTY VENISON AND VEGETABLE ORZO SOUP
Soup weather calls for more...soup! Ground venison, bone broth, orzo, and a big helping of veggies and herbs come together in this hearty soup.
RECIPE: CHILE-COCOA SPICED STRIPLOIN
Mexican flavors abound in this boldly seasoned dish by Mark Cockcroft. - venison striploin rubbed in Ancho chile and cocoa powder served with a creamy poblano and cilantro sauce!
RECIPE: GREEN CHILE STEW BY MARK COCKCROFT
For the love of chiles! Here at the start of green chile season, Mark Cockcroft showcases their spice in this rustic Green Chile Stew recipe.
RECIPE: KOREAN SLOPPY JOES
Mark Cockcroft spices up the cafeteria classic with some flavor-packed Korean ingredients. Retaining all of the comfo...
RECIPE: VENISON ASADA TACOS BY JORDAN CABATIC
Another delicious reason to fire up the grill! Two recipes in one - a marinade and a salsa - make these Venison Asada Tacos the perfect summertime meal!
RECIPE: GRILLED CHOPS WITH PURPLE SWEET POTATO BY TONY CAGGIANO
Firing up the grill this weekend? Tonyʻs got you covered with a nostalgic marinade recipe with a side of mashed ʻuala (purple sweet potato) for your rib racks!
RECIPE: SOUS VIDE VENISON OSSO BUCO BY RICH MALLOY
One of our newest cuts, the elegant Osso Bucco shank, is cooked sous vide, added to a wonderfully rich, yet sweet, sauce and served over rice or polenta.