Our friend John L. gave us a little gift last Saturday morning. He loves to ice fish, going upwards of 50 times a season if the ice holds long enough, and he’d had a slow morning. But soon after returning home, he sent us a text: “Do you want one of the back straps from […]
Mixing it up We’d been eating a lot of red meat lately, and John made a specific request: he wanted upland birds. He loves hunting them and eating them, and I love cooking them. I was in the mood for a curry and knew I had a good dose of my own homemade curry spice […]
It’s that partying time of year and I’m feeling it. Yes, we’re making chilies and venison steaks with Portobello mushrooms in the cast iron skillet, but many nights we’re treating ourselves to an appet-inner. Wild game appetizers, for dinner, in other words. Or taking the appetizers to the local brewery to share with friends. These […]
You may not be able to make a silk purse out of a sow’s ear, but you can certainly sauté it with a string of pearls–pearl onions, that is. We’re not browning the pig meat in this wild pig soup recipe, because the caramelized onions add so much other flavor we don’t need the browning/enriching […]
Today I have a delicious wild game bird recipe for you to try. Last week I didn’t post a wild game recipe on this blog. I was a bit busy taking video. John had shot a really handsome rooster pheasant several days before and I’d already put several plucked roosters in the freezer. So I […]
Plucking birds made easy, pot roasting tough old roosters and a short video that will make your life easier. Yes, it’s the easiest time to pluck birds. Plucking birds can be extremely time-consuming, I know. And there are a lot of recipes for skinned and parted out upland birds. But what if you could pluck […]
You’ve heard of Rigor Mortis? Meet his younger brother, Algor. Let’s start with the brother you know. Rigor sets in shortly after you’ve shot and killed whatever you are hunting, be it four-legged or feathered. It starts at the neck, then works its way down to the toenails, taking 10-48 hours, in moderate temperatures, to […]
Have a special event coming up? We do. In early October we’re celebrating our 38th Anniversary. Maybe you have a special birthday coming up, or some other event that just demands a really special meal. This Venison Bourguignon will fill the bill. Literally, perhaps, because whatever red meat—or reddish meat—you have in the freezer will […]
This EZ Bacon Jerky is just 1 of 103 wild jerky recipes in Stalking the Wild Jerky: 103 jerky recipes for venison, bear, turkey, pig, waterfowl, sliced and ground. Upland bird season starts today: everything but pheasants, which means breakfast will be a hurried affair, but also means turkeys are fair game. Actually, they’re better than fair. […]
This is one of those dishes that fills the house with good old home-cooking aromas and drives you crazy waiting for it to be done. Plus, it’s not just for doves. It’s a great way to cook dark-meated birds of all stripes: doves go in whole (after cleaning), sharptails pieced out. From Upland Game Bird Cookery: https://www.riflesandrecipes.com/product/upland-game-bird-recipes/ […]