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Mike and Chris Hughes are experts when it comes to humanely harvesting wild game. In fact, they have a ranch in the Texas Hill Country called Broken Arrow that produces some of the finest game in the country.
Today they've brought some of Chef Emeril's favorite meat, venison, for a huge feast. The hungry guys will start on a Marinated Loin of Venison, dig into a tasty and juicy Osso Bucco, try a Venison Shepherd’s Pie and last but not least, delight in a Wild Game Choucroute.
Emeril's Tips:
- Try using ground venison in place of ground beef in your chili since it’s lower in fat and leaner than ground beef.
- Venison that is humanely harvested from sustainable sources does not have the “gamey” flavor that some people think. In fact, it’s milder in flavor than beef or even pork.
Recipes featured in this episode:
Marinated Loin of Venison with Chile Spiked Cranberry Sauce
Venison Osso Bucco with Creole Mustard Spaetzle
Venison Shepherd's Pie
Wild Game Choucroute
Don't miss this episode of Emeril Green! Check out the tv schedule for listings.
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Why Try Community Supported Agriculture (CSA)?
Emeril Green: Choosing Wild Game (VIDEO)
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