Category archives: Black Angus Recipes

  • Chinese Style Braised Venison Side Ribs with Beer and Cola

  • INGREDIENTS: Classic Barbecue Sauce Venison Side Ribs 1 garlic clove, smashed1 cup cumin seeds, toasted 1/2 cup coriander seeds, toasted 1/2 cup fennel seed, toasted 3 tablespoons kosher salt 1 tablespoon (packed) light brown sugar 3 tablespoons fish sauce (nam pla or nuoc nam) 1 tablespoon sesame oil (not toasted) 4 pounds venison Side ribs, cut into 2 bone pieces 1/4 cup vegeta[...]
  • Wild Boar Rack with Salad a la Greque and Pimento Butter

  • INGREDIENTS: 4 Wild boar rack chops, approx. 12 oz each 1 tsp Vegetable oil Kosher salt and fresh cracked pepper For the pimento butter 3 tablespoons butter, room temperature 2 teaspoons minced shallot 1 teaspoon Good quality smoked paprika 1/2 teaspoon Dijon mustard 1/2 teaspoon fresh thyme picked 1/4 teaspoon ground black pepper 1/4 teaspoon kosher salt A La Greque vinaigr[...]
  • Grilled Bison Sausage with Wild Boar Bacon Jam

  • INGREDIENTS: For the sausages  4 pc bison Chipotle sausage 4 good quality sausage buns For the bacon jam   1 1/2 lb. boar bacon, cut into small dice 2 medium shallots, diced small 3 garlic cloves, smashed and peeled 1 tbsp. whole mustard seed ¼ tsp chili flake 1/2 cup sherry vinegar 1/2 cup packed dark-brown sugar 1/4 cup pure maple syrup METHOD: In a large skillet, cook ba[...]
  • Venison & Wild Boar Shish Kebob with Garlic Lemon Yogurt Sauce

  • In Turkish, shish kebab, literally means “gobbets of meat roasted on a spit or skewers.” Probably the most famous preparation for grilled lamb, we have done a non-traditional version using our venison and wild boar. Kebab was born over the open field fires of the soldiers of Turkey who used their swords to grill meat There is even earlier evidence of Byzantine Greeks cooking shish kebabs (now name[...]
  • Wild Boar Torta Ahogada

  • Invented in Guadalajara, Mexico in the early 1900s,. The sandwich was the product of a slip of the hand, a mistake. But the pork-filled signature sandwich of the city, dunked in a pool of spicy salsa, has remained part of the city's heritage, a point of pride and right of passage for any Tapatio. The meat soaks up the spicy salsa and the richness and fat of the meat balances the acidity of the spi[...]