-
Subscribe
Subscribed
Already have a WordPress.com account? Log in now.
Embracing the Hunting Lifestyle
So, hunters, there is a new movement in the food world. Recently, many marketers are advertising their edibles as “CLEAN”. Watch for it on commercials for restaurants, boxed make-at-home meals, and gourmet food for dogs. Clean eating and clean cooking are now “the new thing”. The… Continue Reading “Clean Eating and How Hunting Fits In”
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”
I’ve seen axis deer for years on drives through the Texas Hill Country. Usually, they’re behind the high fences of hunting ranches. Sometimes they’re dead on the side of the road, having escaped from one of those ranches and not having kept up with the… Continue Reading “A First! An Axis Buck!”
I was so excited when I read Hank Shaw’s post on Corned Venison! I’m a huge fan of corned beef and a big fan of Hank Shaw, as well. There are few things better than a corned beef sandwich on rye bread (except perhaps… Continue Reading “Corned Nilgai”
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”
Borscht, a light, yet hearty soup originating in the Ukraine, seems strange and exotic to many of us. The color, a vibrant – almost electric – fuscia is the result of the beets in the recipe. It’s the beets and other simple veggies that have made… Continue Reading “Borscht, It’s Not Just For Russians Anymore”
Delicious little pasta pillows filled with spiced meaty goodness. It’s the best description I can think of for the Polish dish called pierogi. Little Polish ravioli! There are several traditional recipes that include fillings like saurkraut or potato/garlic. Both are out of this world. However,… Continue Reading “Venison Pierogi”
Wild Game Recipes from a South Texas Home Cook #feedingmrbootsparma #eatmorejavelina #mrsbootsmedia
a very particular book blog
Tips, information and insights about MEAT, FISH and POULTRY. Got questions? I have the answers. Subscribe on YouTube at Carnivore Confidential
Hobbies, How To, and Humor
Two Men, Two Pits and a Blog
an ongoing work of fantasy
~And it is always eighteen ninety-five~
The Deerslayer's Wife 