Articles posted by "Dan Stefanich"

A lot of people ask me “what’s the best way to cook pheasant?” Like most venison and wild birds, pheasant is delicious when prepared properly but the biggest challenge is to keep it from becoming dry and tough. The easy answer is DON’T overcook it. But it also helps to [...]Read more

This one is another simple dish using el venado (that’s spanish for venison). It’s like a little mexican lasagna — it’s simple and takes about 30-40 minutes, start to finish.  Just create layers of tortillas, meat, and cheese.  Then top with a little Con Queso (and salsa if you [...]Read more

This is a no-brainer. Mix some of your favorite beer with dry Italian seasoning mix. Pour that into a crock pot with your venison. Slow cook until you can shred the meat, throw in a handful of pepperoncinis, cook a little longer then serve on a bun with some pepperjack. Done. [...]Read more

For my health-conscious readers, this is a good simple recipe for baked fish. Well, except for lots of butter, HA HA! Bag it and throw it on the grill alongside some deer burgers, and you have some tasty surf-n-turf. Enjoy! Ingredients: 1 Crappie filets 1 Tablespoon Minced garlic [...]Read more

Let me be clear, this is a MUSHROOM recipe (not sheepshead the fish)! This is incredibly simple, but an absolutely excellent way to cook wild sheepshead mushrooms (or Hen-of-the-Woods). Serve them up at halftime of the Bears game, or as a side dish with some venison burgers. Dip [...]Read more

This is arguably one of the easiest recipes for venison loin. It’s so simple, I’m not even going to to put the step-by-step directions below like usual. You simply slice the loin into quarter-inch thick steaks, pound them flat with a meat mallet,  marinate in Lawry’s Sante Fe [...]Read more