Deer recipes

Grissini al finocchio, Italian fennel seed breadsticks made with beer in the yeast dough. Baked crisp on wire racks for an all-around crunch. Makes 60 sticks.

Slow cooker cocktail weiners simmered in beer until plump, then drained and glazed in barbecue sauce. Three ingredients and zero effort for a crowd-pleasing appetizer.

Honey herb grilled pork roast marinated in beer, honey, Dijon mustard, olive oil, rosemary, and garlic, then grilled or oven-roasted until juicy. The marinade simmers down into a glaze for the sliced roast.

Holiday eggnog made with beer, brandy, whipped cream, and beaten egg whites for a frothy, light texture. An unusual spiked eggnog recipe with a malty twist.

German beer-braised carrots (Karotten in Bier Gedunstet) with butter, a pinch of sugar, and salt. A simple 5-ingredient side that turns humble carrots into a malty, glossy vegetable.

Ale Bread: a no-yeast quick bread leavened with a bottle of ale and baking powder, optional green onions and sharp cheese baked in. Hollow-tap-test crust, ready in under an hour.

Texas-style smoked beef brisket rubbed with spices and barbecued low and slow, then wrapped with beer for a juicy, tender finish. The Texan way to smoke a brisket.

German beer-braised Brussels sprouts simmered until tender and finished with butter and salt. A simple 4-ingredient side dish that might convert sprout skeptics.

Homemade garden pesticide using beer, garlic, hot chili peppers, and blended bugs to trap slugs and repel plant-chewing insects the old-fashioned way.

Classic black cow root beer float with vanilla ice cream in a frosted glass. Two ingredients, one minute, pure nostalgia in every fizzy sip.

Quick Cajun BBQ shrimp sautéed in butter and beer with a rich, buttery pan sauce. Ready in 25 minutes with just 4 ingredients. Grab some crusty bread for sopping up every drop.

Cabbage and celery baked in a creamy beer-cheddar sauce with caraway seeds. A hearty vegetable casserole that makes a satisfying side or a cozy meatless main.

Six-pound rump roast braised low and slow in four cans of beer with leeks, peppercorns, cloves, and thyme. Fork-tender, deeply savory, and designed to feed a crowd with planned leftovers all week.

Hearty Mexican charro beans simmered from dried pintos with crispy bacon, fresh tomatoes, garlic, and cilantro. Soupy, smoky, and loaded with Tex-Mex flavor. Splash in a cold Tecate for extra kick.

This was the sourest sourdough I'd ever eaten but it was to die for.

Sourdough pancakes made with active starter and beer for extra tang and lift. These Old West saloon-style flapjacks cook up golden with crispy edges and a tender, tangy center.