When I saw boneless venison short ribs, I thought they would be perfect to make venison burgers. I prefer beef short ribs to make my own beef burgers from scratch, because short ribs have a good meat-to-fat ratio for burgers … Continue reading Venison Burger
Rack of lamb is one of my favorite meats. When I saw a rack of venison, it looked just like a huge rack of lamb and I couldn’t resist buying it. I cooked it sous-vide with sage and served it … Continue reading Rack of Venison Sous-Vide with Salsify and Pickled Green Cabbage
When I wanted to try and make chili con carne from scratch for the first time, the natural place to go for a reliable recipe was REMCooks.com. Richard’s recipe for what he calls Super Bowl Chili, Texas-Style has been the basis. According to Richard (and I consider him a reliable source), true Texas-style chili includes only meat, chile peppers, and spices. This means that the chile peppers used for it are very important, as they are the determining factor in how the chili will taste. This is why I made my own chile powder rather than using store-bought. By using different types of chiles you can achieve great depth of flavor. Continue reading “My First Chili con Carne”
So far during our travels through Australia we had seen plenty of live kangaroos and especially wallabies, but were confronted with an unexpected lack of kangaroo meat at the butcher shops and supermarkets that we visited. Luckily I found some kangaroo fillet steaks at a butcher shop in Alice Springs, so we could finally eat something very Australian: barbecued (grilled) kangaroo. Continue reading “Roo Fillet from the Barbie”
Stefan's Gourmet Blog 