My fellow-foodie friend, Jeff John, who also happens to be a rifle loony, emailed me a couple of weeks ago to let me know ‘something’ was coming. Wouldn’t say what it was, except that it was shelf stable. A surprise! How very cool. When the ‘shelf-stable’ box arrived at my front door, it was like […]
When it comes to fishing, there’s nothing I like better than pike. Aside from the fun of fishing—especially when they grab your lure 3 feet from the boat—they taste wonderful and have the firmest flesh of all non-oily (as in not trout or salmon) game fish. And yes, I know walleye exist. They might even […]
I love soy sauce-based kabobs as much as anyone, but with two hunters in the family, we tend to eat from our freezers 360 days a year. So variety is essential, and this wet rub certainly provides it. Actually it’s not ‘wet’ so much as damp. Tossing all that garlic into a mini grinder creates […]
The very first post I did on this blog was 2 years ago—and it is still one of my favorites: Corned Venison and Irish Potatoes. This year I wanted to create an Irish breakfast, but when the sausage-making fairy came to our house this year, she brought a bouquet of basil and a jar of […]
Balsamic Parmesan Marinated Venison Steaks Serves 2-4 I know. A lot of people are touting the pleasures of sous vide for wild game recipes. Yes, I bought a sous vide stick too, but it still sits in the original wrapping. And taped shut. There are simply too many other ways to cook venison, but I’ll […]
Experimenting with flavor Before we start: As it was originally written, this is a recipe for a whole plucked pheasant. But you don’t have to have a whole plucked pheasant in your freezer to make it: just use the parted out equivalent: skinned pheasant legs, breasts, wings, and then buy yourself some chicken thighs or […]
True Blue Fall Jerky Recipe For 1 pound of sliced red meat A vibrant combo of Canadian whiskey and cloves–softened with a bit with brown sugar–this jerky is a burst of great flavor in your mouth. (It might even warm your body a few degrees.) As much as I’d like to use Irish whiskey, it’s […]
It’s a umami fest. So let’s explain. There are five flavors: salty, sweet, sour, bitter and, you guessed it, umami. Pronounced you-MOM-ee, if you like your meat to taste like meat, love plain biltong and bourbon (without the ginger ale or Dr Pepper) you’re a umami lover. John is the umami in our house. John […]
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 […]