Adventures with the ultimate organic free range food.
I’ve been tweaking this recipe for years, and finally have it where I want it. More than one person has told me it’s the best they’ve ever had. One of the breakthroughs was learning about Encapsulated Citric Acid (ECA), which brings a satisfying “tang” to Read More …
A marveous breakfast treat.
The secret to good chili is the right mix of chiles! (who knew?)
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 …
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.
There are as many jerky recipes as there are people making jerky. This basic recipe is great “as is” but also a fine platform for tinkering.
Meat and veggies on a stick over a grill. What’s not to love? Boneless dove breasts are delicious and the perfect size. But this recipe includes a game changing trick (see what I did there?) that works with any kabob-based culinary adventure.
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 …
Venison stock is the perfect base for this simple but fantastic traditional recipe.
This coaxes even a tough old gobbler into something tender, moist and flavorful. This works best with legs and thighs, but also very well with breast.
This elegant sausage highlights and complements the flavor of venison with juniper berries, rosemary, wine and brandy. Many venison sausage recipes almost seem to apologize for the venison — either masking it with heavy spices or shoehorning it into recipes designed around other meats.
This is a great generic bratwurst recipe, and wild turkey meat is a fine base for sausage. But wild turkey is as lean as meat gets, so fat is a critical factor.
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.
This will never win a contest against a well made “from-scratch” stew recipe but it is faster, easier and still pretty darn good.
This is a riff on the “Elixir Egg Nog” recipe from Fresh Victor Cocktails (FreshVictor.com).
Serve mixed with whatever liquor you prefer, though most traditional is a nice aged bourbon or rum. Pretty darn good “virgin” also.
It’s sad that many restaurants no longer accompany shellfish like shrimp and crab with this iconic American dipping sauce. Nowadays what they bring seems bland and sort of pointless, completely lacking “zing”. Yeah, I get it. Shellfish flesh has a delicate flavor. And there Read More …
Of course this works best with wild birds like turkey, pheasant — or even a big mess of quail. PLEASE do not just “breast ’em out” and toss the rest — all those bones and meat are a first-class ticket to great stock!
OK, it’s not wild game. It’s hard to work game into desserts. Besides, 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 popcorn kernels go bad, but because over time they lose some of the moisture they need to pop properly. If it’s been on the shelf for a year just buy a new batch.
Works great for chicken — but also for wild Galliformes (pheasant, grouse, etc.). Turkey and quail might pose challenges due to size, but would be a worthy experiment. When someone in my house starts to get a cold I go all Jewish mother and within Read More …
This is a fairly standard stuffing/dressing recipe, but with some tricks that make a difference: Use schmaltz (rendered poultry fat) instead of butter. Reserve 1/3 of the celery raw until final mix before the oven step (adds crunch). Don’t brown the sausage crumbled. Form it Read More …