Cool Stuff – Fall
“Quince Jelly”

Do you know what a quince is? Have you ever tasted one? If you have, it was likely in a cooked form, quinces aren’t tasty raw. They are one of my favorite fruits. They become nice and pink when you cook them, a soothing glamorous pink. See these recipes to know what I mean. They start off green with a hint of yellow. Hard as a rock. And a strange fuzz […]

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“Venison in Red Wine + Port Mushroom Sauce”

Recently, I had a friend over for dinner. It was impromptu and she brought along some venison that her dad had hunted. We whipped up something that was quick and delicious, so I thought I’d share it with you since we’re all always looking for quick weekday meals. The best part is that this sauce can be used with so many different types of meat. Try a beef loin, pork […]

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“Pumpkin Pie Leather”

Since y’all love my last fruit leather post so much, I thought I’d make another one for you that is in season! Here goes, get your pumpkins ready. Here’s what you will need: one 15-oz can of pumpkin, canned coconut milk, unsweetened applesauce, honey, ground cinnamon, ground ginger, ground black pepper, nutmeg, and coconut oil. In a blender, add your applesauce… coconut oil… honey… coconut milk… black pepper… ground ginger… cinnamon… nutmeg and […]

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“Dove & Fig Kabobs”

Raise your hand if you’ve been dove hunting this fall. I have been and I’ve been eating lots ‘o dove. I think the doves know it because the other day I came home to put this recipe in the oven and I looked out my glass door onto the deck and a dove had run into it and was just laying there. What does it mean? That they’re trying to […]

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“Barbecued Alligator”

I made you some alligator! I don’t cook alligator meat regularly, mostly because I don’t live in alligator country. But on a recent trip to Arkansas I was gifted a cooler full of alligator meat that was hunted locally by a farmer friend of mine (ie., the one who appears on the very first page of my book “Girl Hunter.” I luuuurve him.). Since we were planning a big outdoor […]

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“Boneless Chicken Stuffed with Bing Cherries”

Since watching my video on How to Debone a Bird, you must be wondering: what do I make with this beautiful fine-feathered beast once I’ve deboned it? Well, how about this recipe? Bing cherries are in season, but so are a lot of delicious fruits so feel free to switch it up–try peaches! Or, like I said, try some beautiful Bing cherries. They will need to be pitted of course, […]

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“Braised Venison Tacos”

On Sunday I went to watch an Australian car race at the shiny new track in Austin, but that is for another day. Then I made Venison Tacos! They were tangy and full of crunchy colorful bits.   I highly recommend making a big batch of this and having a taco party. If you don’t have venison try bison, beef, wild boar, elk, pork or whatever you fancy. The idea […]

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“Wild Boar Bolognese”

Happy Wednesday! Let’s celebrate the middle of the week with some hearty, juicy Wild Boar Bolognese, shall we? Here is episode #2. Stay tuned for many more cooking/how-to/DIY episodes you’ll be seeing here on this site. As always I’d love your feedback and questions in the comments section below. It is a work in progress, and like a freshly harvested pheasant, it will get better with time. Stay hungry my […]

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“Goat Tacos”

Friends! I’m so excited to share the first of many cooking episodes here on this site. For a long time you’ve seen many posts here with step-by-step photos which take you through the recipes, but we’ve decided to spice things up around here and give some of the how-to’s in a video format for those of you who learn better this way. As always I’d love your feedback and questions […]

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“Venison Roast with Red Wine & Juniper Berries”

A roast is often times made from a tougher cut of meat, a portion of the leg, for example. But I recently decided to turn two aged venison backstraps into a roast, which produced wonderful results in a much shorter time. If you don’t have venison, I highly recommend beef as well. The idea is to fold them over and truss them together with kitchen twine so that they are […]

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