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Embracing the Hunting Lifestyle
…make something impressive, even elegant like the country pate’ (terrine) I found from ChefSteps! So many times, we scour the internet (or cookbooks for those who like to go “old school”) for new ways to serve up our harvested wild game meat. For years,… Continue Reading “When the World Gives You Venison Liver…”
I’m always looking for new wild game recipes and methods for cooking the meat that fills my freezers, particularly at this time of year when I’m trying to finish up last year’s harvest. Sometimes I stumble upon a fabulous recipe that’s just exactly what… Continue Reading “Faux-so Buco”
I’ve never thought of myself as a trend setter. Nor have I ever been one of those people who stands in line to be the first to own the newest gadget. More of a traditionalist, I’d say. I keep my phone until is seizes… Continue Reading “Hunters, This is a Game-Changer! Sous Vide Cooking for Wild Game”
Of course it was a wonderful Christmas holiday! The family was together and there was no shortage of food. As a special treat for our older daughter, I prepared Hank Shaw’s Venison Shanks in Garlic Wine sauce using meat from the deer that she harvested… Continue Reading “Leftover Venison Shanks! Yay!”
Okay, this isn’t actually an emergency. But it IS one of those things that needs to be said early in the hunting season. Read on. As many of you know, I’m a huge fan of Hank Shaw, celebrated author of several outstanding wild game… Continue Reading “Hunters, Read This Before It’s Too Late!”
Get a bunch of hunters sittin’ around a fire and ask ’em what they think of axis deer meat. I’m guessing that the consensus, after a couple of contemplative sips of beer and a good deal of head-nodding, is that axis meat is top notch. The… Continue Reading “Axis Bacon-Wrapped Garlic Roast”
Every hunter knows that the backstrap is one of the most prized cuts of meat from a deer hunting harvest. Seared or fried up into steaks, it just doesn’t get any better. However, up near the neck of the deer, there’s some meat that… Continue Reading “Backstrap Scraps with Mushroom and Onion Gravy”
The other day, a wine-induced conversation ensued in the Deerslayer household regarding the best of all culinary goodness . Is pasta better than pizza? Is seared venison tenderloin superior to chicken-fried venison steak? In our family, I have to admit that pasta, cheese, bread, and… Continue Reading “Spicy Marinara Venison Burgers”
Yesterday was the first day of deer season, and yet, here in South Texas, we’re still having days with temperatures that reach into the 90’s, It’s comforting to know that I can open the freezer, grab some cooked venison, and go from there to prepare any number of tasty… Continue Reading “Venison (or Wild Pork, Nilgai, or Elk) Stroganoff”
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The Deerslayer's Wife 