Cool Stuff – Antlered Game
“Bison Pizza”

Do you ever have scraps of meat that you’re not sure what to do with? Save your scraps in the freezer and then grind them up or chop them well and use them as a delicious pizza topping. This pizza dough recipe is great to make in advance and store it in the freezer in plastic bags. Then when you’re having a busy day like I am lately, you can […]

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“Oryx Fajitas”

One of the perks that comes with being a chef who hunts is that I’m sometimes gifted exotic foods. For example, in the past week I was given beet and mint ice cream, a box of olive oil from someone’s farm in Greece, and a bag full of oryx meat that a Texas guy had hunted in a nearby Texas ranch. I was teaching a cooking class and doing a […]

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“Corned Venison”

When Lewis and Clark set out on their Corps of Discovery they struggled to find fresh meat, especially during the coldest winter months. The meat they obtained came from hunting and fishing, through trade, or through the kindness of American Indians. The Corps ate everything from dog, to whale, to horse, and because fresh meat spoils after a few days without refrigeration, what they could find needed to be preserved. […]

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“Jerky”

I used to think of it as the strange stuff I’d see in strange gas stations on my strange cross country road trips. It was usually in stick form, a long tubular stick, wrapped in a coating of plastic, with a peculiar name like… Slim Jim, not because it made you slim, but because it was a slim, tubular portion…in a coating of plastic. But then, I made my own. […]

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“Fried Venison Cutlets & Campfire Eating”

There something about campfire eating. Maybe it’s the coziness or the color. Maybe it’s the flavor the wood and smoke impart on the food. I just took a trip to Arkansas and we did quite a lot of campfire eating. The very first thing I ate when I arrived were those things in the shovel. Can you see what they are? Peanuts. Warmed, salty, roasted peanuts. I have not had […]

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“Liver Mousse”

If I was sent to that proverbial island and there was one food I could take, it would be liver mousse. I can hear your collective gasp. Most people are reviled by the stuff, but I call it God’s pudding. It’s slightly sweet and very rich and I could eat it endlessly. It serves as the basis for all kinds of internationally popular and unpopular foods – depending on who […]

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“Deer Hunting VII: Venison Tenderloin”

Tenderloin. Is there anything better? Please name it. Go ahead… I’ll wait… …. …. …. That’s what I thought. Tenderloin…the stuff of Gods. There were dozens of deer aging in Paul Michael’s snazzy cement hanging room at deer camp. And he let me go in and pull the tenderloins from as many as I wanted. Christmas come early, I say! I took 6. There were a lot of mouths to […]

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“Deer Hunting VI: How to Cook a Deer Liver”

It ain’t pretty, but it’s gooood. Just remember as we go on this journey together that we believe in certain principles around here. That animal protein or vegetable protein, if you’re going to eat, something has to die. And if I’m going to kill something in order to eat, then I want to use every part of it. So as you shimmy your way down the page keep reciting the […]

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“Deer Hunting V: How to Cook a Deer Heart”

The Native Americans used to eat the warm heart of their prey in order to inherit their spirit. It was also a way to honor the animal, and use every part of it. So on my deer hunt in the Delta a few weeks ago, I decided to “go native.” And I’m glad I did. It was delicious. And it’s good for you. And all of the veteran hunters looked […]

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“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 to good venison is aging it properly. Just like a good 12 ounce T-bone […]

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