Archive for the ‘Cooking’ Category

Learn to Cook with Rouxbe

I would love to go to culinary school. But I since I have no desire to be a professional chef, nor a year and $30,000 to spare, I won’t be doing that. So I take classes from local recreational cooking schools and adult education centers. It’s fun, but usually more about the fun than about actually learning great cooking techniques.

Love the internet as I do, I turned to it a year or so ago and discovered Rouxbe, the on-line cooking school for home cooks. I love this site! The tutorials are so well done and easy to follow. I can find tips on all the techniques I need to use and great explanations of why different things are important. So, I’m thrilled to be a part of the Rouxbe affiliate program, which allows me to post some of their great content on this site. As part of Rouxbe’s affiliate program, I have the power to give you a free, full-access, no-videos-barred, 14-day pass to their site. All you have to do is go to the Rouxbe Online Cooking School and redeem the 14-day Gift Membership. After the trial, you can join for as little as $29.95 per month; however, there is no obligation. It’s awesome! Check it out.

My goal this year is to not only help you improve your venison cooking skills, but all of your cooking skills because if you love everything about cooking, you’ll love cooking the venison.


Smoking Venison

smoked venison roast

Smoking venison is a great way to seal in flavor and keep meat tender.

To say Rick is obsessed with smoking our venison is an understatement. He spends hours figuring out just the right way to use our gas grill to get the exact perfect smoked roast. Someday we’ll invest in a real smoker, but for now we use the grill. And we use it a lot because smoked meat is so delicious! The indirect heat keeps the venison from drying out while it slow cooks. And slow cooking is the key to flavorful venison roasts. And if you use hickory chips, even in a gas grill you’ll get that smoky flavor that warms your belly and makes you wish it was autumn.

Here’s how you use the gas grill to smoke venison: you need a gas grill with two or more individually controlled burners and you need a temperature gauge mounted in the lid…preferably marked in degrees. If your grill doesn’t have one, pick one up at any store that sells grill parts; it’s important that you know what the temperature inside the grill is. Ideally, your grill will be able to maintain a constant temperature of 225°. (Ours doesn’t so we have to watch the meat carefully.)

Turn on the left or back burner and heat the grill to 225°. Place hickory chips or other smoking wood in a bread pan and cover with water. Place the pan over the heated burner.

The key to smoking is indirect heat, so once the grill starts smoking, put the meat on the burner that is off. Smoke until meat is cooked through. Sausages take about 1 hour, a 2-lb roast takes about 3 hours. Use your meat thermometer to monitor the internal temperature.

We smoked a roast for Easter lunch, and it was heavenly! Rick made a sandwich and I made a salad.

smoked venison sandwich

Recipe: Rick’s Smoked Venison Sandwich


  • 2 sliced pumpernickel bread
  • 1 tsp brown mustard
  • 1 leaf lettuce
  • 1 slice tomato
  • 3 oz smoked venison roast


  1. Layer mustard, lettuce, tomato, and venison on bread.

Cooking time (duration): 5

Number of servings (yield): 1

Meal type: lunch

Smoked venison salad

Recipe: Susan’s Smoked Venison Salad


  • 2 cups read leaf lettuce 1 small tomato 4 slices cucumber 3 oz smoked venison, chopped ranch dressing


  1. Spread lettuce on plate. Top with tomatoes, cucumber, and meat. Cover with ranch dressing.

Cooking time (duration): 5

Number of servings (yield): 1

Meal type: lunch

Microformatting by hRecipe.

Great Cooking Class

Last night was the end of my French Cooking series at Cookology, a great recreational cooking school in Dulles Town Center. It was so much fun and I’m sad that it’s over. Why did I take a French cooking class when I cook so much venison? Because French cooking is a great foundation for everything. We learned the basics for sauces, soups, meat, salads, and other yummies. I learned how to hold a knife and how to chop vegetables (yes, I’ve done it wrong most of my life). I picked up lots of other tips too that are already making my home cooked meals better. It’s great. Now I need to apply these tips to my venison cooking. :) Right after I examine the schedule for the next class to take.

Test Your Skills
Visit Rouxbe Online Cooking Skill to Master Your Skills!
What's Your Opinion?

Thanksgiving is almost here. What venison dish are you making?

View Results

Loading ... Loading ...
My Favorites

Chowstalker Badge

Proud member of FoodBlogs Around My Family Table

Get plugin