Corned Venison

Corned venison is as simple as it is delicious. We’ve all met people who claim not to like venison. I’ve never seen anyone fail to light up with their first bite of corned venison. Many cuts work well, but a boneless roast from the hindquarter Read More …

Venison Country Style, with Gravy

This is a great way to show off tougher venison steaks, like rounds. Even a tough old buck that chews like a superball will be fork tender and delicious. It also works for steaks with lots of connective tissue, like sirloin or shoulder. It’s serious Read More …

Basic Brown Stock

This is a basic recipe for brown stock, using bones and meat from just about any seafood, game, poultry or livestock. Click here for a detailed treatise on stock.

Pan Seared Wild Turkey Breast

This is an adaptation of a great chicken breast recipe.  It involves slicing a boneless wild turkey breast into roughly half pound pieces, about the size and thickness of a chicken breast, each perfect for one serving. It is fast, easy, and delicious.

Refried Beans

Ok, ok. It’s beans, not wild meat. Hey, it uses venison stock. And it’s so good it’s a perfect side dish for many other recipes.

Poultry Stock

Of course this works best with wild birds like turkey, pheasant — or even a big mess of quail. Don’t just “breast ’em out” and toss the rest — all those bones and meat are the ticket to great stock!

Asparagus Soup

Courtesy of Glen Spotts — master asparagus gardener.

Caesar Salad

It is NOT hard to make excellent Caesar Salad! The big secrets to making it “pop” are anchovies, good fresh crisp romaine, and properly emulsified dressing. The other ingredients are important too… but those three are where most people take shortcuts that make the result Read More …

Roasted Ghost hot sauce

Ghost peppers also go by the name Naga Jolokia or Bhut Jolokia. If you were as evil as them you’d travel with alternative id’s too.