Colonial Venison Mincemeat Pie
Colonial Venison Mincemeat Pie… It’s not what you think! Before creating this recipe, I did a bit of research. First finding: Mincemeat the Original Christmas Pie, was originally made from game. Venison to be more […]
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Venison Pot Roast Oregonuignon
Venison Pot Roast Oregonuignon Venison Pot Roast Oreguignon, is most likely what the French would call a sinful bastardization of the classic “Boeuf Bourguignon”. This was not my intention… and since Beef Bourguignon significantly predates 1789, […]
Elk Burgers with Garlic and Onion Butter
Elk Burgers with Garlic and Onion Butter Any hunter or huntress of large game, if successful, returns home with mountains of grinds/burger. About a year or so ago I decided to dive into all the […]
Quail in Hungarian Hot Paprika Sweet Butter Sauce
Quail in Hungarian Hot Paprika Sweet Butter Sauce Szeged Hungarian Hot Paprika Museum This might be the easiest quail preparation that ensures a juicy, tender, decadent dish. Fellow hunter, Outdoor Writer, and dear friend Ron […]
Elk Burgers au Poivre with Madeira Sauce
Elk Burgers au Poivre with Madeira Sauce Out of all the big game I hunt, I have to admit Elk has become my absolute favorite to consume! This recipe for Elk Burgers au Poivre delivers […]
Tempura Rainbow Trout Caprese Salad
Tempura Rainbow Trout Caprese Salad Ahh… Summertime in Maryland! Whether fishing our waters, tending your garden, or roaming our farmer’s markets, Maryland offers a cornucopia of world class local cuisine. As a toast to summer, […]
Elk Meatballs Chasseur
Elk Meatballs Chasseur – Elk Meatballs with Hunter’s Sauce Recently I developed a recipe for Elk Meatballs Chasseur! Like most hunters, I am always on the lookout for new ways to use grinds. Recently it […]
Elk / Venison Heart Roulade with Chimichurri Sauce
Elk / Venison Heart Roulade with Chimichurri Sauce Elk / Venison Heart Roulade with Chimichurri Sauce, served with Delicata Squash From gut pile to treasure trove … I won’t lie… it took a bit of […]
Quail in Orange Sauce with Grand Marnier
Quail in Orange Sauce with Grand Marnier, served over wild rice steamed in broth,orange rind, and sweet butter. Ingredients 1 jar (1 jar 13 oz.) Bonne Maman Orange Marmalade 1/2 cup packed brown sugar 1/4 cup soy sauce […]
Wild Canada Goose Curry
Wild Canada Goose Curry I recently created a delicious Wild Canada Goose Curry, and I am wondering why I had not attempted this sooner! Wild Canada Goose Curry can be defined as a savory, stew-like dish […]