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!
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 when they take a bite of this.
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.
Here is a great way to show off tougher venison steaks, like rounds. They will turn out fork tender, and delicious. Also works for steaks with lots of connective tissue, like sirloin or shoulder. It’s serious comfort food! And healthy too—the gravy has no fat Read More …
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.
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.
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.
Another fine addition to taco night.
The big secrets to a Caesar salad that pops are really good fresh, crisp romaine, anchovies, and properly emulsified dressing. The other ingredients are important too… but those three are where most people take shortcuts that impact the result.
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.