Venison is an incredibly versatile meat, and keep in mind that in the culinary world the word “venison” embraces more than just meat from whitetails. Indeed, I like to think of it in the context of its origins, the medieval French noun venesoun, which embraced meat from all large game animals.

In that connection, it is well worth noting that the recipe offered below, as is true for previous ones dealing with venison dishes, applies to meat from animals such as moose, elk, caribou, and antelope, as well as the various sub-species of deer. Indeed, in my opinion, as delicious as meat from a properly dressed, aged, and processed whitetail can be, moose and elk are possibly even tastier.

Whatever ungulate involved, I think this simple recipe is a sure enough “keeper.”



You’ll need:

1 pound venison cubed steaks

½ cup prepared mustard

2/3 cup flour

1 teaspoon salt

6 tablespoons canola oil


Brush venison cubed steaks on both sides with prepared mustard. Mix flour and salt and dredge mustard painted steaks in flour. Heat canola oil in a skillet and cook quickly until steaks are golden brown, turning only once. Do not overcook.

Tips:Any type of mustard works well — try yellow, brown, Dijon, or even honey mustard if you want a hint of sweetness. An inexpensive paint brush makes “painting” the steaks a breeze.




Over the course of a lifetime devoted to the long rod and whistling line, and coming from a family where the concept of catch-and-release meant, in Mom’s words, “release to hot grease,” I’ve eaten my fair share of trout and then some. Properly prepared, trout are scrumptious; here’s a haute cuisine approach that’s actually quite easy.


You’ll need:

2 pounds trout fillets (or smaller trout split down the middle)

½ cup all-purpose flour

Salt and pepper to taste

½ cup freshly ground pecans

1 egg or egg white, beaten

Butter, softened



Preheat a grill, broiler, or grill pan. Combine the flour, salt, and pepper. Spread the pecans atop a clean plate or sheet of waxed paper. Dip the fish into the flour mixture and shake gently to remove the excess. Brush with egg and then press the fish into the pecans.

Dot the fish with butter and drizzle with a little honey. Grill, skin side down first, until partially cooked, then turn and cook through.

Makes four hearty servings.



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Cover Image: Thinkstock

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