Cool Stuff – Recipes
“Braised Rabbit with Olives & Preserved Lemon”

Raise your hand if you have rabbit or chicken in your freezer. Great! Let’s talk. I am about to embark on a hunting spree. Elk in Wyoming, Javelina in El Paso, Pheasant in South Dakota, Partridge in England, Snowshoe Rabbit in Alaska, Squirrel in… where should I hunt squirrel? I hear they really know how to do it in Kentucky. And all the while I’ll be cooking up recipes for […]

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“Turkey Brine”

No, it’s not Thanksgiving silly. It’s April. Also known as turkey hunting season in certain paradigms. My very first hunt was for turkey. It was deep in the Arkansas delta, on a three-thousand acre hunting preserve that runs five miles up the length of the great Mississippi. It was Spring, early on a Saturday morning after a night of imbibing aged Scotch and smoking cigars on a wide veranda with […]

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“Solo Brining and Dining”

I had a pork chop yesterday. I was dining alone, and I ceremoniously made myself a proper meal. I took a visit to the butcher who had all sorts of glossy selections piled high in the coolers, and I settled on a pork chop, bone-in. It was a good choice because it was well aged, and came from a good place and when it hit the pan I could tell from the sizzling […]

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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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“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 marinade. My friend Paul, is quite the gourmand, and he was in charge of […]

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