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Miss Allie's Kitchen

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Fresh Jalapeno Margarita Recipe {All Natural Ingredients}

This incredibly fresh jalapeno margarita recipe uses all fresh ingredients and a touch of agave. It’s the perfect “skinny” and spicy version!

a jalapeno margarita in a rattan glass with a tajin rim

I love a good margarita. And, when it comes to one of my favorite cocktails combined with something spicy…sign me UP! This jalapeno margarita recipe is an actual dream of mine come true. I can’t wait for you to fall in love with it.

There is one thing I don’t love about margaritas though. And that would be the headache that can come from a drink made from sugary pre-made mixes. That’s never ever fun…and drinking margaritas is supposed to be exactly that – FUN!

This recipe is made with only fresh ingredients and my favorite cocktail sweetener. So, let’s get to it!

a jalapeno margarita in a rattan glass with a tajin rim

What’s in a skinny jalapeno margarita? (aka one with no added sugar)

The best ever spicy jalapeno margaritas are made with:

  • Fresh lime juice (you’ll need about 3-4 limes for a drink)
  • Fresh orange juice (one orange will do!)
  • Tequila (duh) – I like Blanco tequila, but any is fine
  • Agave – this is the key for a just sweet enough cocktail
  • Fresh jalapenos
  • pouring tequila in a copper cocktail shaker
  • putting jalapenos in a cocktail shaker

How do you get that perfect, spicy rim?

I love a flavorful, spicy rim on my marg. What I like to do is run a lime wedge around the rim of my glass. Then, I dip it in a mixture of margarita salt, Tajin (this is available in most international aisles of a grocery store), and cayenne if you want it really spicy. Just salt and Tajin is super great, too.

  • dipping a glass in salt and spices to rim the glass
  • pouring a margarita into a glass with a spicy rim

What’s the easiest way to make this cocktail

Obviously, you have to juice a few limes and an orange to make this cocktail. To make things go a little more quickly and efficiently, I like to use a citrus juicer. This one is great.

Once I have my fresh citrus juice, it’s time to build the drink. I combine all of the liquids together and then add the fresh slices of the jalapeno. The jalapeno gets muddled and the spicy oils from the seeds get released into the drink. I then like to shake this together in a cocktail shaker over ice so it gets nice and cold.

Once it’s been shaken, I pour it into the rimmed glass over lots of crushed ice. A deliciously flavorful, and refreshing cocktail with a BIG kick. And of course, if you want a non-spicy version, just leave out the jalapeno!

a jalapeno margarita in a rattan glass with a tajin rim

Love cocktails? Check out this Blackberry Raspberry Old Fashioned!

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a jalapeno margarita in a rattan glass with a tajin rim

Fresh Jalapeno Margarita Recipe {All Natural Ingredients}

  • Author: Miss AK
  • Total Time: 10 minutes
  • Yield: 1 cocktail 1x
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Description

This incredibly fresh jalapeno margarita recipe uses all fresh ingredients and a touch of agave. It’s the perfect “skinny” and spicy version!

Ingredients

Scale
  • 4 oz. fresh lime juice (about 4 limes, juiced)
  • 2 oz. fresh orange juice (about 1 orange, juiced)
  • 2–3 oz. tequila of choice (I prefer Blanco)
  • 1–2 Tbsp. agave (sweeten to your liking)
  • 4–5 jalapeno slices
  • crushed ice, for serving
  • optional: fresh limes, salt and Tajin for the rim

Instructions

  1. Add the lime juice, orange juice, tequila, agave, and jalapeno slices to a cocktail shaker (preferred) or glass jar. Muddle well to break up the jalapeno and release the oils of the pepper to infuse. 
  2. If you’d like a glass with salt and/or Tajin on the rim, run a lime around it and dip the glass in salt or a mixture of salt and Tajin. Fill your glass with crushed ice. 
  3. Add a few ice cubes and shake the cocktail together well. If you don’t have a shaker, stirring vigorously works, or use a jar with a lid to shake. 
  4. Strain the cocktail and pour it over the ice in the glass. 
  5. Garnish with a few more jalapeno slices and/or lime slices and CHEERS!

Notes

  • For this recipe, I like using a juicer to make my fresh citrus juice quickly. This one is great. 
  • Prep Time: 10 minutes
  • Category: Drink
  • Method: Cocktail Shaker
  • Cuisine: Mexican American

Keywords: margarita, jalapeno, spicy

The BEST Ground Venison Tacos

This is the best, simple and from-scratch recipe for ground venison tacos. Simple to make and no packets of seasoning from the store needed!

ground venison tacos on a sheet pan with all of the toppings out

In our home, the love for Mexican food runs DEEP. About once a week we’re having something with a Mexican flair – these chicken fajita bowls, these elk tacos salads, this venison chili OR I make ground venison tacos.

Taco night is always received well. What’s not to love about making your own little handheld morsel of meat and toppings, right? And, I love it because it’s fast to make, easy to use fresh & healthy ingredients (sometimes I use butter or bib lettuce instead of a tortilla), the baby is obsessed with taco meat, and the flavor of venison actually shines when paired with taco seasoning.

ground venison tacos on a blue and white plate

One of the requests I get most often is recipes for ground venison or deer meat. It seems that many families get most of their deer meat made into ground meat after a harvest. And, I can’t say I blame them. As much as I would caution against getting ALL meat made into ground (seriously save the ribs, buy my cookbook and made those short ribs!!), it’s so convenient and cost-effective because you can stop buying red meat from the store.

What’s not to love about having your own stash of sustainably sourced, free-range protein at home?

But, another common complaint I receive from people when they have a ton of ground deer meat to go through…it just doesn’t taste like beef. And they’re right. If you cook venison like you cook beef, you’re going to be disappointed with the results. However…

This is one of the BEST ways to use up ground deer meat

Seriously. The taco seasoning flavors not only enhance the flavor of deer meat, but they transform it into a meaty but bright flavor profile that makes the best dang taco meat that I have ever had. And I don’t say that lightly!

  • ground venison with spices cooking in a pan
  • pouring water into taco meat in a pan

What do you add to ground venison to make taco meat?

To make the best ever ever EVER ground venison tacos, you add a combination of chili powder, cumin, fresh lime juice, fresh orange juice and apple cider vinegar to ground deer meat that has been sautéed with onions and garlic.

Chili powder and cumin are some of the greatest seasonings for deer meat

I love making my own taco seasoning blend with chili powder and cumin instead of buying the pre-made packages because it tastes so bold and fresh, I get to control the flavor levels and it is so much more natural!

ground venison tacos on a sheet pan with all of the toppings out

What really makes these ground venison tacos is the acid from the lime juice, orange juice, and apple cider vinegar.

Adding acid to venison and wild game meats that have a richer flavor is a great way to combat some of that unfamiliar flavor that some people call “gamey”. It is one of my top tricks for making deer meat dishes taste amazing. I used to be someone who didn’t like venison, and now I prefer it to anything you can buy in the store!

ground venison tacos on a blue and white plate

You’re going to love this ground venison taco meat! Put in on your to-make list and on your regular meal rotation!

Love venison recipes? Check out these Venison Enchiladas!

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ground venison tacos on a blue and white plate

The BEST Ground Venison Tacos

★★★★★

5 from 2 reviews

  • Author: Miss AK
  • Total Time: 30 minutes
  • Yield: 4–6 servings 1x
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Description

This is the best, simple and from-scratch recipe for ground venison tacos. Simple to make and no packets of seasoning from the store needed!

Ingredients

Scale
  • 1 Tbsp. olive or avocado oil 
  • 1 small onion, finely diced 
  • 1 lb. ground venison* 
  • 4–5 garlic cloves, minced 
  • 2 Tbsp. chili powder
  • 1 Tbsp. cumin
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 orange, juiced 
  • 1 lime, juiced 
  • 1 Tbsp. apple cider vinegar 
  • 1/3 cup water

Instructions

  1. Begin by heating a large pan over medium heat on the stove. Add the oil to the pan and when the oil is hot, add the onion and saute until translucent, about 3-4 minutes. 
  2. Then, add the ground venison and cook until browned, about 6-8 minutes. 
  3. Next, add the garlic, chili powder, cumin, salt and pepper. Cook for an 2 additional minutes before deglazing the pan with the orange juice, lime juice and apple cider vinegar. 
  4. Then, add the water and turn the heat to medium-low. Allow the meat to simmer for 5-10 minutes until the desired texture and moisture level are reached. 
  5. Serve in taco shells, lettuce wraps, burritos, quesadillas, nachos – however you like!

Notes

  • This recipe will work with elk, beef, antelope, moose, bison, lamb – really any red meat. 
  • If you’re thawing venison from frozen, try thawing it on a paper towel or drying it with a paper down and discarding old blood before cooking. This helps the meat to taste fresh and not “gamey”. 
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican American

Keywords: venison, wild game, deer meat, tacos, ground meat, ground venison, mexican

Best Ever Coconut Cream Pie (from scratch)

This is the best coconut cream pie EVER! Perfect coconut custard sets up inside flakey pie crust with tons of fresh whipped cream topping.

coconut cream pie on a beige counter with toasted coconut and a pink napkin

I told my husband I was making coconut cream pie a few weeks ago and his immediate response was “oh, I don’t like coconut.”. I always chuckle when he feeds me these lines because when I serve him the thing he says he doesn’t like…he usually ends up loving whatever I made.

In case you’re wondering, he’s utterly obsessed with this pie now and has dubbed it his 3rd favorite pie I make. (this is his first and this is his second)

a slice of coconut cream pie on a beige counter with toasted coconut

My husband isn’t a traditionally picky eater but he does have some funny little preferences. I’ve managed to debunk most of his “I don’t like that myths” when it comes to the following: Brussels sprouts, cheeseboards (SO weird, right?), oatmeal, wine (he never really disliked wine but now prefers it to beer), and now coconut. I’m still winning him over with mushrooms and eggs but I can be quite persuasive!

I’m not sure why but coconut is something I hear people dislike frequently. I happen to think it’s quite lovely especially when you pair it with flakey pie crust, silky custard and fresh whipped cream. 🙂

  • ingredeints for coconut cream in a saucepan
  • coconut cream in a saucepan

Here’s how to make the best coconut cream pie you’ve ever had in your life

You’re going to go CRAZY for this homemade pie recipe and it is SO easy to do. The best part is that there’s very little active time.

You’ll need a baked pie crust shell, you can use my crust recipe and follow the directions below for pre-baking. If you must, store-bought is OK but really…give my recipe a shot!

Once you have a pie shell all ready, the filling comes together in less than 10 minutes on the stovetop.

  • a baked pie shell on a counter
  • whipped cream mounded on coconut cream pie
  • coconut cream pie on a beige counter

What’s in coconut cream pie filling?

The filling is a mixture of :

  • coconut milk (the stuff in the can!)
  • egg yolks
  • tapioca or cornstarch
  • sugar
  • vanilla
  • butter
  • shredded (sweetened) coconut

The coconut milk, yolks, sugar and starch all get cooked over medium heat in a saucepan until thick and bubbly. All that’s left to do is stir in the vanilla, butter and coconut!

When that’s combined, everything is poured into the pie shell and is placed in the fridge to chill and set.

a slice cut out of a coconut cream pie

Homemade whipped cream is the secret sauce

My final secret to this pie is the fresh, homemade whipped cream. This is so easy to do, just beat some whipped cream and add confectioner’s sugar and vanilla! Spread it ALL over the pie in a thick layer and VOILA! Pie Perfection.

coconut cream pie on a beige counter with toasted coconut and a pink napkin and a slice cut out

Love pie? Check out my Lemon Cream Pie! It’s to die for!

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a slice of coconut cream pie on a beige counter with toasted coconut

Best Ever Coconut Cream Pie (from scratch)

  • Author: Miss AK
  • Total Time: 55 minutes + 2 hours cooling time
  • Yield: 8–12 slices 1x
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Description

This is the best coconut cream pie EVER! Perfect coconut custard sets up inside flakey pie crust with tons of fresh whipped cream topping.

Ingredients

Scale
  • 1 unbaked pie crust – here’s my recipe which makes 2 crusts* OR one pre-baked pie shell
  • 15 oz. full fat, unsweetened coconut milk (one can)
  • 1/2 cup granulated sugar
  • 1/4 cup tapioca starch or cornstarch
  • 4 egg yolks
  • 3 Tbsp. butter
  • 2/3 cup sweetened, shredded coconut
  • 1 and 1/2 tsp. vanilla, divided
  • 8 oz. heavy whipping cream*
  • 1/3 cup powdered sugar
  • optional – larger, unsweetened coconut flakes for serving

Instructions

  1. To pre-bake your pie crust, preheat the oven to 375F.
  2. Roll out your chilled pie dough out and place it into a standard, 9-inch pie plate. Trim and shape the crust edges as you please.
  3. Pierce the pie with a fork all over to let steam escape. To further prevent the crust from shrinking up on you, lay a piece of parchment down in the pie plate on top of the crust and weigh it down with pie weights, or dried beans or dried lentils.
  4. Bake the crust for 20 minutes with the weights, remove the weights and bake for another 10-15 minutes until the whole pie crust is golden brown. If your edges start to brown, use a pie shield or wrap the edges in foil.
  5. Remove the crust from the oven and let it cool while you prepare the filling.
  6. To make the filling, whisk together the coconut milk, sugar, starch, and egg yolks in a saucepan.
  7. Place the saucepan over medium-low heat and bring it to a slow boil, stirring continuously.
  8. After the mixture boils, remove the saucepan from the heat and stir in the butter.
  9. Once the butter has melted, stir in the coconut and one teaspoon of the vanilla.
  10. Pour the filling into the baked pie shell and place it in the fridge to set up for at least 2 hours, or until cold.
  11. Once the pie has set, whip the heavy whipping cream until soft peaks form. Add the powdered sugar and remaining vanilla and whip until stiff peaks form.
  12. Top the pie generously with the whipped cream. If desired, toast some larger coconut flakes and sprinkle on top of the pie before serving!
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes + 2 hours cooling time
  • Category: Dessert
  • Method: Oven/Stovetop
  • Cuisine: American

Keywords: coconut, coconut cream, pie

Go-To Simple Marinara Sauce

This is my go-to recipe for marinara sauce. It’s easy to make with simple ingredients but it is wonderfully flavorful and rich.

marinara sauce over pasta in a white bowl with wine and a napkin

I can’t believe it has taken me 6 years to post my marinara sauce recipe on the blog. Partly because I make it so much and partly because it is the recipe that caused me to fall in love with cooking.

The truth is, I haven’t posted it because for years I never wrote down how I made it. Sometimes it was a little of this and a little of that, and sometimes it was a lot of this and none of that. I’m traditionally the kind of cook who cooks by taste, instinct and smell. And as a broke college kid/newlywed – with what I already had on hand. But, becoming a food blogger and cookbook author – I’ve become meticulous with my recipes over the years and I’ve gotten used to taking notes.

So, I decided to write down the best version of the recipe that started it all for you.

marinara sauce over pasta in a white bowl

When I was a little girl, I would cook with my dad many Sunday afternoons. After church, we’d make quick tuna melts or go out to brunch and then he and I would turn to the pantry or go to the store to see what kind of fresh meats or seafood the butcher recommended. But most times, we’d turn to the pantry and find a few cans of crushed or whole tomatoes hanging out on the top shelf. The weeks were long, and we wanted more time home together.

We’d dice some onions and mince garlic (LOTS of garlic) and when it came time to add our absolutely, positively top-secret ingredients…I would squeal with delight as my dad let me take a little swig of wine as we fussed over our creation.

Spoiler alert…our secret ingredients are sugar (just a little) and wine.

We’d boil pasta we had on hand and set out pasta bowls for us, my mom and brother. They’d both remark each time how wonderful the sauce was and after the meal was over, my brother and I would stand by the colander eating the leftover pasta that didn’t make it to the table.

And this is how my love affair with food began.

pasta sauce in a large stainless steel pot

Without further ado, these are our secrets for great marinara sauce

Start early, give it time to cook

I’ll never claim to be Italian but I’ve heard stories from friends about their relatives starting “Sunday gravy” really early in the morning for dinner. The more time you give this sauce to sit over heat and let the flavors come together, the better.

I actually really like the consistency of this sauce after it combines (the tomato paste keeps it nice and thick) so I do cover it so it doesn’t rude down too much.

Also, when you use canned tomato products, you want to give them enough time to cook so that tin can flavor dissipates.

Layer flavors – saute your spices, seasoning & tomato paste

Another tip I have for you is to make sure you saute your spices, seasonings and tomato paste. This helps them release their flavors into the oil and distribute them well. You’ll get the most bang for your buck out of your ingredients.

Take a glance at the directions before beginning and follow the order of the steps below to learn how to do this!

marinara sauce over pasta in a white bowl

Flavor with wine & sugar

Lastly…our secret ingredients. Wine and sugar! The wine adds richness to the sauce that cannot be beaten. Of course, you can leave this out, but I never do. No need to get anything expensive, just something good enough to drink, a Merlot, Chianti, Cabernet, or Sangiovese will work. Even a Tuscan red blend.

The bit of sugar takes away some of the acidity from the tomatoes. I don’t add a lot here, really just a teaspoon per batch. If you absolutely can’t have sugar (we avoid it, but there is so little here I’m fine with it) use honey!

How do you serve this marinara sauce?

I love to serve this as is over perfectly cooked, al dente pasta. I usually buy high-quality pasta. It’s well worth the extra $2 you’ll spend. If you’re looking for the perfect meatball recipe to serve with this, here is my venison meatball recipe that can also be made with beef, lamb, bison, and elk!

Love pasta night? Check out my Dad’s famous chicken cacciatore!

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marinara sauce over pasta in a white bowl

Go-To Simple Marinara Sauce

  • Author: Miss AK
  • Total Time: 1 hour 10 minutes
  • Yield: about 7 cups of sauce 1x
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Description

This is my go-to recipe for marinara sauce. It’s easy to make with simple ingredients but it is wonderfully flavorful and rich. 

Ingredients

Scale

 

  • 2 Tbsp. olive oil
  • 1 yellow onion, finely diced
  • 4–6 garlic cloves, minced
  • 1 Tbsp. Italian seasoning
  • 1 tsp. sugar
  • 1 tsp. salt
  • ½ tsp. pepper
  • 6 oz. tomato paste
  • about 1/2 cup dry red wine – just something good enough to drink, a Merlot, Chianti, Cabernet, or Sangiovese
  • (2) 28oz cans crushed tomatoes*

Instructions

  1. Start by heating the olive oil over medium heat in a large pot. Once the oil is hot, add the onions and saute for about 6-8 minutes. They should be translucent and browning on the edges – color is okay!
  2. Then, add the garlic and saute for 1 more minute before stirring in the Italian seasoning, sugar, salt, and pepper. Cook for 2 minutes to let the spices release their flavors in the oil.
  3. Then, add the tomato paste and let that cook for another 1-2 minutes. This also helps it to open up in the olive oil and develop flavor.
  4. Add the wine and deglaze the pot (scrape up any bits of flavor on the bottom of the pot).
  5. Lastly, add the tomatoes and stir. Bring the sauce to a boil, reduce the heat to low, cover the pot and let it simmer on the stove for at least 1 hour, but really as long as you’d like (6, 8 hours – whatever!).
  6. Serve over al dente pasta and enjoy!

Notes

  • you can also use whole, plum tomatoes and crush them in your hands before adding them to the sauce. If you do this, I recommend letting the sauce cook for at least 2 hours.
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian American

Keywords: sauce, pasta sauce, marinara, tomato sauce

Venison and Guinness Stew

Tender chunks of deer meat simmer with vegetables in a rich broth flavored with dry, stout beer in this phenomenal Venison and Guinness Stew recipe.

There’s nothing like a great venison stew recipe and this Venison and Guinness Stew is absolutely to die for. Braising chunks of venison stew meat is the perfect way to ensure a tender result, and a good stout ensures a special richness in flavor.

We’re honestly venison stew obsessed in our house. Chances are, during the winter months, I’ve got some in the freezer and I’m making it at least once a month. We love this (viral) recipe in our house, even my 8-month-old daughter scarfs it down when I serve it!

Now, this recipe isn’t one I recommend serving to real little kiddos because it does have a good amount of beer in it, but it is something special. I love to make it for a festive dish on St. Patrick’s Day or on a really chilly or dreary day when you need some serious comfort food.

How is Guinness Stew different than regular stew?

Simple! Instead of using all stock or broth, use some beer for liquid. This recipe uses quite a bit of beer which really makes the malty flavor come forward. Which, I might add, is wonderful with venison! If you’re looking for a great classic venison stew recipe, this is my version!

Why is this Venison and Guinness stew so great for using up deer meat?

Searing and braising are great for venison.

After you cut the venison into bite-sized pieces, you’re going to want to sear it in a pan to add flavor. I also happen to think that searing the meat first and then cooking it low and slow helps to tenderize things.

Once you sear the venison, it gets removed from the pot until all of the veggies have been sauteed and the liquid has been added. When that happens, you add the seared venison back to the pan and it braises (cooks low and slow in liquid) in the broth with the veggies.

I promise you this results in the most tender stew you’ve ever had in your life. Now, the longer you can let this simmer the better. I like at least an hour, but two hours is better.

If you need more venison recipes, be sure to check out my bestselling cookbook, Venison Every Day!

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Venison and Guinness Stew

  • Author: Miss AK
  • Total Time: 1 hour and 15 minutes
  • Yield: 6–8 servings 1x
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Description

Tender chunks of deer meat simmer with vegetables in a rich broth flavored with dry, stout beer in this phenomenal Venison and Guinness Stew recipe.

Ingredients

Scale
  • 1 Tbsp. olive oil
  • 1 Tbsp. butter
  • 1 lb. venison stew meat (or roast, steaks, etc cut into cubes)
  • 2 cups diced carrots
  • 1 cup diced celery
  • 1 large onion, diced
  • 2–4 garlic cloves, minced
  • 2 Tbsp. flour
  • 1 tsp. dried thyme
  • 1 tsp. salt
  • 3/4 tsp. black pepper
  • 2 Tbsp. tomato paste
  • 1 lb. yellow baby potaotes, halved (about 2 and 1/2 cups diced potatoes)
  • 1 (12 oz.) bottle Guinness or a dry stout beer
  • 4 cups unsalted beef or venison stock

Instructions

  1. Heat the olive oil and butter in a Dutch oven or large pot over medium heat. Once hot, add the venison stew meat and sear until the edges are nice and brown. Remove the venison from the pan and set it aside on a plate nearby.
  2. Then, add the carrot, celery and onion to the pot and saute until everything starts to soften and the onions get brown around the edges, about 7-8 minutes. Then, add the flour, thyme, salt and pepper and saute for another 2-3 minutes. Stir in the tomato paste until well distributed.
  3. Next, deglaze the pan with the full bottle of beer. Make sure to scrape up any bits stuck to the bottom of the pot, that’s where the flavor is.
  4. Finally, add in the potatoes, venison and broth and mix everything together well.
  5. Bring the stew to a boil over medium and turn the heat to low. Let it simmer uncovered for about an hour until it is rich and thick. Once the potatoes and venison are tender and the broth is thick, you can serve, or cover and continue to let it simmer until you are ready to eat.
  6. Enjoy! Sláinte!

Notes

  • beef, elk, lamb or bison would work well, too! You can use any cut of venison, backstrap would be lovely but you may not want to waste it in a stew recipe. Leg meat is tough, so this recipe helps it to be tender and delish!
  • If you want to make this in the slow cooker, saute the venison in a pan and add the flour, thyme, salt and pepper. Then deglaze the pan with the beer and transfer everything to a slow cooker with all of the other ingredients. Let it cook for 4-5 hours on high or 8 hours on low.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Irish American

Keywords: Guinness, venison, deer, wild game, stew

Best Ever Venison Meatballs

These Venison Meatballs are the best ever. They’re tender and meaty, but not gamey at all. You can make a big batch of them to use up that ground deer meat.

venison meatballs in a black bowl with red sauce  

 

I have to confess that ground venison was not always my favorite thing to use when making recipes with ground meat. I grew up eating beef and turkey, like a lot of people. But, these venison meatballs are to DIE for and they are a staple in our house. 

We had friends over for dinner the other week, and I had spent the day testing and photographing recipes.  It’s always a gamble serving wild game when we have company, but these are ALWAYS a hit. These smoked venison meatballs are, too.

When I make this recipe, I usually make a double batch so I could freeze half to reheat on a busy day. The tough part is saving them for the freezer because as soon as they come out of the oven, my husband starts snacking on them! I swear, he eats them like candy.

You can serve these over pasta, in a meatball sub, over veggies – however you want! If you need a good sauce recipe, just omit the meat in my weeknight bolognese recipe for an easy sauce!

sautéed onions and garlic with herbs in a pan

How to make venison meatballs juicy & flavorful

You might be wondering…what is the best way to get a really delicious meatball from venison? Traditioanlly meatballs use a blend of beef, pork and veal. 

pork and venison meat mixed with aromatics in a white bowl

Adding pork for fat & flavor

I like to add a bit of ground pork . Not only does this add flavor, but it adds a little bit of fat. Venison is a very lean meat which is wonderful, but when you want a dish to be really succulent (who doesn’t want a succulent meatball?) adding a bit of extra fat is always a good idea. 

Of course, if you don’t want to use extra ground pork, you don’t have to. Especially if deer meat is a regular part of your diet, you may opt to use only venison. The meatballs will be a bit drier, but they will still be SO tasty.  

meatballs rolled on a gold baking sheet

Acid is your best friend

One of my not so closely guarded secrets for working with venison is using acid in my cooking. You know – acid, fat, salt & heat! These 4 principles of great cooking apply absolutely when working with venison. I add it when I’m done sauteing the onions and garlic to add to the meat before baking them.

The acid helps to bring out the wonderful flavor notes of deer meat and tone down the richness. 

Another tip for great meatballs – always always ALWAYS saute your onions and garlic before adding them to things like meatballs and meatloaf. That raw flavor won’t bake out if you ask me.

Once you have your aromatics sauteed and all of the ingredients in a bowl, mix together the meatballs, scoop & roll! SO simple!

baked meatballs on a gold baking sheet

Don’t worry if the fat renders out. Just scoop the meatballs out around it, and let them cool and freeze them for later, or add them right into your favorite sauce before serving.

If you’re looking for more easy & flavorful recipes for venison, go check out my bestselling cookbook, Venison Every Day!

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Best Ever Venison Meatballs

★★★★★

4.8 from 6 reviews

  • Author: Miss AK
  • Total Time: 40 minutes
  • Yield: 6 1x
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Description

These Venison Meatballs are the best ever. They’re tender and meaty, but not gamey at all. You can make a big batch of them to use up that ground deer meat.

Ingredients

Scale
  • 2 Tbsp. olive oil
  • 1 yellow onion, finely diced
  • 4 garlic cloves, minced
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. Italian seasoning
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 lb. ground venison
  • 1/2 lb. ground pork
  • 1 egg
  • 1/4 cup almond meal

Instructions

  1. Preheat the oven to 375 F.
  2. Heat the olive oil in a skillet over medium-high heat and add the onion. Saute for about 4 minutes and add the garlic, red wine vinegar, Italian seasoning, salt, and pepper. Cook until lightly caramelized.
  3. Add the onion and garlic mixture to a large bowl with the venison, pork, egg and almond meal. Mix well (I like to use my hands).
  4. Scoop the meatball mixture out into even balls, I like to use a large cookie scoop with about 1 + 1/2 tablespoons in each ball.
  5. Place in the oven for 20 – 25 minutes until the meatballs are golden brown and cooked through.
  6. Remove any fat that has rendered off the meatballs.
  7. Add them to your favorite sauce, or freeze them on a flat cookie sheet in the freezer and store in a large bag or container when frozen to use later.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes

Nutrition

  • Serving Size: about 4-5 meatballs
  • Calories: 314
  • Sugar: 1 g
  • Sodium: 481 mg
  • Fat: 21 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 2 g
  • Fiber: 1 g
  • Protein: 28 g
  • Cholesterol: 311 mg

this post was originally posted in november 2018 and was updated march 2021.

Totally Craveable Chicken Thigh Recipes

If we’re talking winner-winner chicken dinner – these Chicken thigh recipes are the jackpot!

If we’re talking chicken for dinner, in our house we prefer thighs over breast. Preferably, bone-in and skin-on. Below you’ll find a few of our favorite chicken thigh recipes that are the perfect addition to you mealtime rotation!

About 5 years ago, my husband Jared and I ate a LOT of chicken breast. Almost every single day for lunch we had baked chicken breast with veggies and sweet potato. Sure, it was healthy but it was honestly pretty darn boring!

We were on a pretty tight budget saving for a house so I started buying packs of chicken thighs because they were cheaper. And I came up with this roasted chicken thigh recipe. Our love for chicken thighs began right then and there. I published the recipe not long after and remains one of the most popular on my blog today!

Whether you’re a chicken thigh lover looking to spice up your routine OR you want to learn how to cook really juicy chicken thighs with crispy skin… you’ll find something here!

pan roasted chicken thighs in a pan

Pan-Roasted Chicken Thighs

Chicken thighs are seared in a pan before being roasted in the oven. Ultra crispy skin!

traeger grilled chicken thighs on a white rectangular plate

Traeger Grilled Chicken Thighs (Bone-In)

You can make the most juicy and tender chicken thighs on your wood pellet grill. This is an easy recipe that is perfect for bone-in thighs.

braised apple cider chicken thighs in a dutch oven with golden raisins, thyme, and onions

Braised Apple Cider Chicken Thighs

This cozy recipe is completed with an apple cider glaze/sauce with caramelized onions, golden raisins, and thyme. Seriously, it’s divine!

Italian baked chicken thighs in a skillet with basil

Italian Baked Chicken Thighs with Garlic and Lemon

This simple, throw together marinade makes this baked chicken thigh recipe perfect for a weekday meal.

a smoked chicken thigh on a plate on a white background. An orange half, red pepper flakes and a platter of chicken thighs are visible

Smoked Chicken Thighs

Smoked chicken thighs in only two hours?! Yes, that’s right and they are oh so delicious with a smoke kissed exterior and juicy center.

Hot Honey Grilled Chicken Thighs

These chicken thighs are sweet, sticky, and spicy. Perfect for a night of grilling out.

Instant Pot Chicken Thighs

Using the Instant Pot for this recipe means you can sear it, set it, and forget it! And the result is perfect, juicy thighs.

Roasted Chicken Thighs (Bone-In)

My easy how-to for anyone just trying out chicken thighs for the first time! A tried and true recipe for any occasion.

chicken and potato bake with lemons on an oval serving platter

Lemony Sheet Pan Chicken and Potatoes Bake

This is literally a complete meal in one and so easy to throw together for a delicious weekday meal.

Smoked Manhattan Cocktail | No Smoking Gun Needed

Learn how to make a delicious Smoked Manhattan Cocktail at home that any bartender would be proud of. You don’t even need a smoking gun!

a smoked manhattan cocktail on a grey counter

We’ve got a new obsession in our house – Smoked Manhattans! They totally kick your classic bourbon-based cocktail into the next gear. You seriously HAVE to give this a try.

I know, I know. You’re probably thinking…”Allie, why do I need to try this? Can’t I just make a regular drink? I’m not wasting my money on fancy smoking equipment!”.

I’ll stop you right there. You don’t need any fancy equipment and you have to try this because the flavor pairing of bourbon and a kiss of smoke is out of this world.

  • a manhattan glass over a smoking pellet
  • a manhattan glass over a smoking pellet

What’s the deal with smoked cocktails?

I remember the first time I experienced a smoked cocktail. I was in Italy with my family and my dad, brother and I decided to check out this speakeasy in Rome. To even locate the little bar was a really fun and interesting process. It was sort of like a scavenger hunt for the location and password to be admitted. Neat, right?

When we finally gained entrance, we ordered some drinks. I ordered a 1920s style gin punch that was OUT of this world. And my dad and brother ordered bourbon based drinks. I honestly have no ideas exactly what they were, but they were served under a cloche with a burning tobacco snifter. Honestly, the drink was more of an experince and we were all BLOWN away.

SO, it’s 5 years later and I still think about those drinks. I’ve been seeing smoked cocktails pop up over the interwebs and I had to give it a try for myself. The flavor and the art of crafting a next-level cocktail are just beyond fun.

  • pouring whiskey into a a glass jar
  • stirring whiskey for a manhattan

Why smoke a Manhattan?

There’s a reason why you often see things labeled “whiskey smoked”. The flavor pairing of smoke and a whiskey or bourbon based drink is sublime. It’s something about the notes from the wood bourbon barrel married to that sultry olfactory experience that makes your nose and tastebuds sing.

lifting up a manhattan glass over a smoking pellet

How do you make a Smoked Manhattan without a smoking gun?

This is actually so easy. But, as always when playing with fire (especially indoors), please use caution!

Anyway, all you need to do is grab a smoking chip OR you can even use a few pellets from a wood pellet grill. You do want to use a kitchen torch or something with a strong flame igniter, a regular lighter won’t really do the job as well. You’ll also want to grab the cocktail glass you plan to serve the drink in.

Light your fire starter (the chip or pellets) and place it on an old plate or slate cutting board. You can add some aromatics like citrus peel or herbs (I like orange and thyme). Then, immediately cover the fire with your cocktail glass by turning it upside down over the fire. Let the glass sit and trap the smoke while you make the drink.

Make your Manhattan as per usual and don’t touch the glass (always stir, don’t shake). When you’re ready to pour your drink, quickly turn the glass over and immediately pour in the cocktail. I like to add the smoked citrus and herbs to the drink along with the cherry.

Cheers! I know you’re going to LOVE this one!

a smoked manhattan cocktail on a grey counter

Want more bourbon cocktails? Check out my Black Raspberry Old Fashioned Cocktail recipe!

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a smoked manhattan cocktail on a grey counter

Smoked Manhattan Cocktail

  • Author: Miss AK
Print Recipe

Description

Learn how to make a delicious Smoked Manhattan Cocktail at home that any bartender would be proud of. You don’t even need a smoking gun!

Ingredients

Scale

3oz bourbon⁠
1 oz sweet vermouth ⁠
3-4 dashes of aromatic bitters ⁠
1-2 maraschino cherries ⁠
A few smoking chips or even a couple of pellets from your @traegergrills , citrus peels, and/or fresh herbs ⁠

Instructions

To start, light your smoking chip or pellets with a kitchen torch (CAREFULLY!). Place the citrus peel and/ or herbs on the burning chip/pellets. Blow the flame out and immediately cover the smoking pile with your cocktail glass. Do this on an old plate or slate cutting board. ⁠
⁠
While the glass smokes, make the cocktail. Add the bourbon, vermouth and bitters to a cocktail shaker or glass and stir vigorously to combine. ⁠
⁠
When you’re ready to pour your drink, quickly turn your glass over and pour in the drink while it still has some smoke in it. Then add the smoked citrus, herbs and the cherry

BBQ Venison Sandwich | Slow Cooker Pulled Venison Barbecue

BBQ Venison Sandwich being picked up off of a plate to eat.

These BBQ Venison Sandwiches are so easy to make. You need a venison roast, some barbecue sauce, a few pantry ingredients and your slow cooker!

There’s nothing this SEC girl’s heart loves more than a good barbecue sandwich. And when it comes to a gold standard to make at home, this BBQ Venison Sandwich will leave no one disappointed.

There’s nothing like BBQ on game day. I would know. Seriously.

BBQ Venison Sandwich with pickles and sauce on a light blue plate.

Sure, I may live in central Pennsylvania where currency at parties is pirogies & buffalo chicken dip but my heart and tastebuds lie much deeper south. I’m a proud Auburn University alumna, and you can bet your britches I’ve eaten my fair share of BBQ in my life.

When it comes to barbecue, it’s all about the meat in my book. It MUST be tender, it MUST be juicy and it MUST be falling apart. Of course, good sauce is key, but really, it’s how you do your meat.

A seared venison roast in a cast iron pan.

How do you make good BBQ with venison?

The tricky part when working with venison is the lack of fat. Pork shoulder and beef brisket (typically used in barbecue) have a good amount of fat in their meat. A lot of venison roasts (what I use when making venison BBQ sandwich) don’t have a lot of fat.

So, we can do a few things.

all of the ingredients for BBQ venison in a slow cooker

#1 – choose a roast with a good amount of sinew or connective tissue. A neck roast is expecially nice. It may not be fat, but the tissue will eventually break down if you cook the meat low and long enough and make for a nice, rich tender result.

#2 – use the slow cooker on low for a low and slow game. If your meat isn’t falling apart, it needs more time. And serioudly, start this in the morning or the day before and let it go on low. Resist the urge to turn it to high.

#3 – a nice sear on the meat prior to braising it in the slow cooker ensures great flavor!

Follow the recipe below for a seriously crave-worthy and easy to make Venison BBQ Sandwich!

Pulled venison barbecue on a bun

While you’re at it, try my Venison Burgers!

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BBQ Venison Sandwich | Slow Cooker Venison Barbecue

  • Author: Miss AK
  • Total Time: 8 hour & 20 minutes
  • Yield: 6–8 servings 1x
Print Recipe

Description

These BBQ Venison Sandwiches are so easy to make. You need a venison roast, some barbecue sauce, a few pantry ingredients, and your slow cooker!

Ingredients

Scale
  • 1 (2-4lb) venison roast
  • 1 Tbsp. olive oil 
  • 1 yellow onion, sliced 
  • 4 garlic cloves, minced 
  • 1 cup of your favorite barbecue sauce 
  • 1/2 cup beer or beef/venison stock 
  • 1 Tbsp. apple cider vinegar
  • 1 tsp. Dijon mustard 
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • buns of choice, for serving 
  • pickles, for serving

Instructions

  1. Start by letting the roast come to room temperature for 30 minutes before you sear it (if you can). This helps create a nice crust on the sear you’ll perform by ensuring the meat heats evenly. Then, pat it dry with a paper towel. 
  2. Next, heat a skillet over medium-high heat with olive oil. Once hot, sear the roast on all sides until a nice, brown crust has formed. Take your time – this could take 15-20 minutes. 
  3. Then, place your seared roast into the bottom of a slow cooker. Cover it with the onions, garlic, barbecue sauce, beer or stock, vinegar, mustard, salt and pepper. 
  4. Cook for 8 hours on low or until the meat is literally falling apart. If it is too tough to pull apart, it needs more time. Shred the meat with forks.
  5. To serve, pull some out, place it on a bun, add more barbecue sauce, and top with pickles. Enjoy!
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: American

Keywords: venison, BBQ, barbecue, slow cooker, crock pot

The Best Ways to Cook Venison | What To Do With Common Cuts

venison bourguignon on a plate with smashed potatoes. Wine in the background.

Venison is often improperly cooked and misunderstood, but it can be delicious. Learn the best ways to cook venison to use up your harvest!

Venison or deer meat (or elk, moose, antelope) gets a bad wrap. People often tell me they don’t like the “gamey” taste or how dry and tough the cuts are.

I get it. I really do. In fact, I call myself an accidental hunter’s wife because I certainly didn’t grow up eating venison, and when I first started cooking with it…the results weren’t pretty. But, over time, I learned a few tips and tricks and mastered the art of cooking familiar (but elevated) recipes with venison.

In fact, I sort of wrote the book on it. Grab a copy of my book, Venison Every Day, for more ideas, recipes and resources from yours truly!

Anyway, back to the meat. The #1 mistake I think a lot of people make is cooking venison like beef. Venison is really just a totally different animal…literally. Because the flavor, fat content, overall structure of the animal AND diet is different, if you cook venison like you would beef and expect it to taste the same, you’re going to be disappointed.

Let’s go through, cut by cut, below and talk about the ways to cook with these popular cuts of venison.

enchilada filling with venison in a skillet

Ground Meat

Ground meat is very versatile. You *can* use venison or deer meat in place of beef, lamb or bison in a lot of recipes, you just may need to add an acidic component like lemon or red wine vinegar.

I also have a special trick for adding a little bit of fat to ensure juiciness in a burger. And that’s adding grated butter. Just a little bit of high-quality butter goes a LONG way.

For ground meat recipes, head to THIS POST!

smoked venison meatballs in a white bowl with lime slices

Backstrap/Loin

The backstrap or loin is typically cut into chops or left whole.

If you have a lot of chops, you can cook them like a steak, but be sure NOT to overcook. Or, you can break them down into cubes and make these yummy gyros.

If you have it whole, you can roast it like a tenderloin (I have a GREAT recipe in my book), grill it or even smoke it. I like to use my all-purpose marinade.

Roasts

Braising is best for roasts. That means, searing and then cooking low and slow in a little bit of liquid until the meat gets VERY tender. This is good for necks, shoulders, and rumps.

Try out my Instant Pot Roast or grab a copy of my cookbook for my classic red wine & garlic roast.

Stew Meat

I love having lots of stew meat on hand. You can break down roasts or even steaks with a bit of fat if you don’t have any. Braising is also great for stew meat because the little pieces of connective tissue melt down and help the bites get SUPER tender.

Try these out:

Steaks

The only thing I ask is that you don’t overcook venison steak. Please. It’s going to get rubbery and tough on you if you cook it over medium-rare, scouts honor. Try out my all-purpose marinade and give this post on steak a glance.

Tenderloin

The key here is again, don’t cook this over medium rare (130F). This is the most tender cut of meat and it is absolutely a delight if you don’t cook it to death.

I like to roast my tenderloin (again check out my book for a GREAT recipe) or smoke it. It is DIVINE! The all-purpose marinade works great if you even need a marinade.

venison short ribs on a light blue plate with polenta. Knife, fork and a blue stripe linen

Ribs

You might be shocked that I’ve included ribs but I beg you to try leaving them whole and making these short ribs. You want to use a classic braising technique: searing and then cooking low and slow in a little bit of liquid until the meat gets VERY tender and falls off the bone.

Shanks

Again, braising is your friend. Check out my recipe for whole roasted shanks. They fall off the bone and there’s no need to break them down further.

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