Venison Breakfast Sausage
Add 1 tsp per ¼ lb of ground meat, and —poof— instant fresh breakfast sausage! Make up a batch of this spice mix ahead of time to use as needed.
Adventures with the ultimate organic free range food.
Add 1 tsp per ¼ lb of ground meat, and —poof— instant fresh breakfast sausage! Make up a batch of this spice mix ahead of time to use as needed.
Venison stock is the perfect base for this simple but fantastic traditional recipe.
This is a basic recipe for brown stock, using bones and meat from just about any fish, game, or livestock. Click here for a detailed treatise on stock.
Brining improves flavor, reduces toughness, and adds moisture. Most meats benefit – but lean, tough meats (like game) benefit most of all.For wild birds brining opens up vast cooking options that otherwise may produce dry, tough meat.
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.
This is the dressing for a traditional “Crab Louie” salad (best with Dungeness), or it’s weaker cousin the “Shrimp Louie”.
A proper Louie dressing has a background of horseradish and onion. Many versions are instead based on pickle relish. They are abominations, an insult to the Louie. It’s like comparing Russian dressing to Thousand Island.
It breaks my heart that some top-quality restaurants no longer serve shellfish meat like shrimp and crab accompanied by this traditional American dipping sauce. Now it comes with something that looks like it was generated by an app designed to impress foodies. In V1 it Read More …
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!
OK, it’s not wild game. Pretty hard to work game into desserts. And it does have “Moose” in the name. You could use it to say “OK kids, eat all your venison and daddy will make moose munch.”
If popping your own from kernels, keep in mind that freshness matters — Not because they go bad, but because they lose some of the moisture they need to pop properly. If it’s been on the shelf a year or so just buy a new batch.
Another fine addition to taco night.
A spicy, delicious condiment that makes things pop!
A versatile condiment — limited only by your imagination. It’s native home, however, is the taco.
This is a fairly standard stuffing/dressing recipe, but with some tricks that make a difference: Use poultry fat instead of butter. Reserve a third of the celery raw until final mix before the oven step (adds crunch). Instead of browning the sausage crumbled, form it Read More …
For venison Reubens, etc. Less “meh” than Thousand Island.
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 …
A super-simple, surprisingly excellent fresh sausage
Ideas for things to put out on taco night.
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.