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How to Age Venison, then Braise It

How to Age Venison, then Braise It

In a few weeks I'll be deer hunting. Someone recently told me that squirrel is the best meat in the woods. And while I plan on testing that theory and presenting you with a squirrel recipe one of these days, until then I'm clinging on to the notion that venison is the best meat in the woods. The key…

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Quail Marinade + Tenderloin Marinade: Hunting for the Salad Course

Quail Marinade + Tenderloin Marinade: Hunting for the Salad Course

Welcome to part two of my three part dinner series... After we brought  the hogs back to the ranch, Tim put them in a walk-in cooler. After debating, we decided to have the tenderloins for dinner rather than wait to let them age. So we brought them into the kitchen and got them ready for a…

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The Good, The Bad, The Ugly

The Good, The Bad, The Ugly

Today I conclude my recipe testing. At least the recipe testing for my book. It has been a long windy journey, full of twists and turns. Full of pretty, tasty things... Full of ugly, horrid things... Full of strange happenings... Full of outright kitchen drama... Nevertheless, I have survived, with only a shard of glass in my foot as a battle wound, and…

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