It’s whiskey time! We’re whipping up my five favorite mixed drinks that are both delicious and relatively simple to make. We’ll be making a cherry old-fashioned, Manhattan, Highball, The Godfather, and Hot Toddy. Cherry Old-Fashioned Ingredients: 2 ounces Bourbon 6 dashes Angostura bitters 1 raw sugar cube 1 maraschino cherry 1/2 ounce maraschino cherry liquid Orange slice Ice cubes Glassware/Tools: Rocks glass Muddler Jigger Stirring spoon Knife How to Make: Place sugar cube into rocks glass. Splash 6 dashes of the Angostura bitters onto the sugar cube. Add 1 maraschino cherry to the gla ..read more

Make your very own American cheese at home! This ultra-melty and creamy cheese is perfect for cooking on burgers or in grilled cheese sandwiches. This recipe works great for classic Kraft-style American cheese, but also works very well for other varieties such as Swiss-style – just substitute the cheddar and Colby for other cheeses like Swiss, Muenster, or whatever you like. Print Homemade American Cheese 5 from 1 vote Recipe by Great Lakes Difficulty: Easy Servings 12 servings Prep time 10 minutes Cooking time 15 minutes Total time 25 minutes Ingredients 350 grams Yellow cheddar ch ..read more

Tender, juicy meatloaf made with venison, beef, turkey, or really any ground meat you like. Glazed with tangy barbecue sauce, and baked until beautiful. If you’re looking for a flavor-packed meatloaf (without ketchup), this recipe is for you! Print BBQ Venison Meatloaf Recipe 5 from 1 vote Recipe by Great Lakes Cuisine: Southern, AmericanDifficulty: Easy Servings 6 servings Prep time 15 minutes Cooking time 1 hour  25 minutes Total time 1 hour  40 minutes Ingredients 2 Lbs Ground venison (or beef, turkey, etc.) 4 strips Thick bacon, diced 1/2 cup Panko bread crumbs 1 ..read more

Tender, lightly-crispy strips of deer backstrap steak. Sweet and savory sauce with ginger and garlic. Scallions and bell peppers – all coming together in the most delicious Mongolian venison recipe that gives PF Chang’s a run for their money! And if you don’t want to use venison, use beef instead. Something like a skirt steak or flank steak would work great. Print Mongolian Venison (PF Chang’s Style Recipe) 5 from 1 vote Recipe by Great Lakes Cuisine: ChineseDifficulty: Easy Servings 2 servings Prep time 20 minutes Cooking time 20 minutes Total time 40 minutes Ingredients 1 lb Venis ..read more

The only stroganoff recipe you’ll ever need, made with venison or beef! Ultra-creamy and rich sauce, rustic egg noodles, and tender meat come together in the most delicious way with this classic comfort food. Print Venison Steak Stroganoff Recipe 5 from 1 vote Recipe by Great Lakes Course: MainCuisine: Russian, FrenchDifficulty: Easy Servings 4 servings Prep time 15 minutes Cooking time 45 minutes Total time 1 hour  Ingredients 1 lb Venison backstrap (or beef steak of your choice) 4 Tablespoons Butter Olive oil Kosher salt Black pepper 1 Yellow onion, halved and thinl ..read more

Delicious homemade venison Italian sausage, 3 different cheeses, and spinach – all stuffed into manicotti shells. Then topped with red sauce, more cheese, and baked. These super flavorful, creamy, cheesy pasta shells are the ultimate Italian comfort food! Print Venison Sausage Stuffed Manicotti Shells 5 from 1 vote Recipe by Great Lakes Course: MainCuisine: ItalianDifficulty: Medium Servings 7 servings Prep time 40 minutes Cooking time 1 hour  10 minutes Total time 1 hour  50 minutes Ingredients Venison Italian Sausage 1 lb Venison, ground 1 teaspoon Kosher salt 1 teas ..read more

Amazingly delicious Swedish meatballs that you don’t require a trip to Ikea! These succulent, hand-made meatballs are made with deer meat – though you can absolutely use any combination of pork and beef if you prefer. And these amazing meatballs will be simmering in a rich, creamy gravy that takes this classic Swedish meatball recipe to the next level. Print Venison Swedish Meatballs Recipe with Creamy Gravy 5 from 1 vote Recipe by Great Lakes Course: MainCuisine: SwedishDifficulty: Easy Servings 4 servings Prep time 25 minutes Cooking time 45 minutes Total time 1 hour  10 minutes ..read more

Among the most admired meat dishes in the world, the Wellington is an absolute mother lode of flavor and texture. And venison backstrap is a fantastic alternative to beef that works exceptionally well. Tender meat, wrapped in mushroom duxelles and prosciutto, and baked with a golden crust. And just to take it over the top, we’ll make a simple sauce to drizzle over top. See below for the ingredients and directions for the mushroom duxelles, the sauce, and the Wellington itself. Print Incredible Venison Wellington Recipe with Sauce 5 from 1 vote Recipe by Great Lakes Course: Recipes & C ..read more

The ultimate comfort food! This hearty shepherd’s pie is bursting at the seams with flavor. Venison mince, veggies, and gravy topped with the most incredible mashed potatoes. Print Venison Shepherd’s Pie from Scratch 5 from 1 vote Recipe by Great Lakes Course: MainDifficulty: Medium Servings 6 servings Prep time 30 minutes Cooking time 1 hour  Total time 1 hour  30 minutes Ingredients Shepherd’s Pie Filling 2 Lbs Ground venison 1 1/2 Medium-sized yellow onions, chopped 2 Carrots, peeled and chopped into small pieces 3 Celery ribs, chopped into small pieces 3 Garlic ..read more

Birria is traditionally made with goat, and is also commonly made with beef. But my scratch-made venison birria is just as tender, delicious, and packed with flavor! Using a sirloin deer roast, a pile of aromatic chiles, and a whole bunch of other ingredients, this low-and-slow recipe is an absolute crowd-pleaser for any fans of Mexican cuisine. Print Authentic Birria Recipe with Venison 5 from 1 vote Recipe by Great Lakes Course: MainCuisine: MexicanDifficulty: Medium Servings 6 servings Prep time 30 minutes Cooking time 4 hours  40 minutes Total time 5 hours  10 minutes In ..read more