braise /brāz/verbgerund or present participle: braising fry (food) lightly and then stew it slowly in a closed container.”I braised the beef and vegetables the day before” Let’s talk about a technique that I think every hunter needs to know. Braising. It is essentially stewing meat and sometimes vegetables. But it adds a flavor to the meat […]Read More A Key Wild Game Cooking Technique : The Braise
It took me a long time to start to become a good cook, and I’m embarrassed to admit that it took me nearly twice as long to recognize the value that making your own stock adds to your kitchen. Stock is cheap and easy to find in any grocery, so you’re probably asking me why […]Read More Making Stock. An Essential Kitchen Skill
Hank Shaw is one of my culinary inspirations. He writes straight forward, easy to follow recipes that are delicious, and push the bounds of what you might think is possible with wild game. Recently I followed his instructions for fixing goose pastrami. I’m not a huge pastrami lover, nor have I ever tried making my […]Read More Stealing from a great Chef!
Here is a straight forward, simple meat sauce you can do with any ground game and any type of noodle. Its basically an Italian bolognese without pancetta, and not nearly cooked as long. I’m doing this one with venison, but we’ve had it with ground rabbit, turkey and beef (I didn’t shoot the cow, that […]Read More Nick’s Meat Sauce
Duck does not have to be complicated. I can’t count the number of times I’ve been told how gamey duck is, or that it needs to be smoked, or that you have to marinate it for hours to cut the flavor. I’m here to present a recipe that would argue otherwise. Start with a duck. […]Read More Duck – the easy way
This is a short, but super important post! Do not throw out your venison ribs! I can not tell you the number of people I have heard from that don’t keep the ribs. It blows my mind. Here are the things you need to know to change your butchering practices. -First things first, they are […]Read More PSA — DON’T throw out your ribs!
Bread is not something you’ll find me foraging, but it is one of the most overlooked DIY kitchen tricks that you can learn to do. Making your own bread at home will impress your girlfriend, wife or friends, make your house smell like a delicious bakery and leave you with a lasting sense of accomplishment […]Read More Bread – a key kitchen staple
BBQ is one of my favorite ways to do any small gamebird, and I just discovered it as a wild game technique this year! The following recipe was applied to doves, but works equally as well on woodcock, grouse, pidgeon or any other small game bird you’ve harvested, regardless of whether or not it contains white […]Read More BBQ Dove
Ingredients – 1 cup butter, softened – 1 cup white sugar – 1 cup packed brown sugar – 2 tbsp real maple syrup – 1 teaspoons vanilla extract – 2 eggs – 1 teaspoon baking soda – 2 teaspoons warm tap water – 1/2 teaspoon coarse salt – 2 and 1/2 cups all-purpose flour – […]Read More Most Delicious Cookies Ever to Hit Your Mouth!
Its fall. And once again, one of the most readily available, easy to gather food sources is going completely ignored by most of you adventurers out there! Acorns are all over the place. And this year is a mast year, meaning the crop of acorns is at a cyclical peak. Acorns are the fruiting product […]Read More Acorns – An Overlooked Food Source