Cool Stuff – Wild Game

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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14 Dove Puttach

Over the weekend, my new friend Michael from New Orleans taught me how to make Puttok. If anyone can tell me how to spell it properly I’ll give you a gold star sticker. It’s a lovely stew of tomato, rosemary, vinegar (or in our case red wine) and braised meat. And before you keep reading, here are my other dove recipes for you to bookmark try: How to Clean a Dove on Video! […]

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