By now most of you know we are “grill freaks” and these Grilled Tequila Lime Venison Fajitas are a home run for fellow outdoor cooking enthusiasts. I marinated the venison for about 6 hours, but it can also be prepared the night before and left in the refrigerator to marinate overnight. This recipe is quick and easy and once you get the meat on the grill, dinner will be ready in no time. Many fajita variations have sautéed peppers, onions and garlic – this recipe gives you a great base to start with, then you can add the toppings you prefer. I simply adapted it to our personal tastes and encourage you to do the same!

If I have only one chance to open people’s minds and taste buds to wild game this is my go to dish every time. To be honest, I can’t even remember where I acquired the original recipe and through the years have made various changes. Most people have either had a bad experience or have already decided that they, surely, would not like wild game. I have come to appreciate recipes that are simple with ingredients and that are readily available. Through the years our family has always served this over rice. If one is more carb conscious our new go-to choice is Spaghetti Squash. Your family/guests will think you are a culinary genius.

Deer jerky, elk jerky, goose jerky, turkey jerky – the options are endless. I dare you to tell me you don’t like jerky. NONSENSE! Everybody loves jerky, just like everybody loves babies and puppies. If you don’t, you’re a horrible person with no soul!

I’m married to a man who doesn’t do sweet stuff. Trav doesn’t like candy bars, desserts or cream in his coffee. He likes meat. Period. End of story. Our kids refer to jerky and snackin’ sticks as “dad candy” and they’re spot on! There is only one downfall to his jerky obsession though and that is dollar bills! Buying bag after bag of jerky from the store can be expensive, and somehow, I don’t think my kids would appreciate us dipping into their college fund to fuel Trav’s jerky consumption. There is an easy solution here: DIY jerky!

Tender, juicy, fall apart venison roast with soft and delicious egg noodles all bathed in a warm and creamy sauce. Did I just hear a choir of stomachs growl?

While most people are familiar with the traditional “beef and noodles”, my freezer happens to be stocked with fresh venison that I prefer to use that instead. The issue that comes up with cooking venison roasts is that they tend to dry out rather quickly leaving you with a tough and leathery roast that needs a whole lot of your favorite condiment to grease it up enough to slide down.