It is January. Tomorrow afternoon there will be nice and cold outside. Inside the curry will be simmering and a cold Baltic porter is already waiting in the fridge for when the curry is ready.
What’s cooking in your kitchen this weekend?
A true winter treat. Slow cooked, braised shanks or neck meat that turns the crazy gnarly tendons into juicy goodness and makes the tough meat fork tender and succulent
When you need a good excuse to get your sore carcass out of that warm sleeping bags the Saddle Mountain Breakfast Bars beacon from the chuck box!. This recipe is 100% gluten free, nutritionally dense and packs very well.
When my friends at Field To Table Outdoors wanted to interview me with a focus on catching and eating invasive species I was thrilled. The No. 1 invasive species that I catch in Colorado is not only delicious to eat but it is easy and fun to catch it.
A favorite snack in South Africa is a fantastic way to have any of your favorite wild game.
Gravlax, or lox, is a Nordic delicacy that originally was made cured - not smoked. The Scandinavian way of making gravlax is easy and is considered a staple dish at all Swedish festivities like midsummer fiest or the Christmas smörgåsbord
Köttbullar: My kids favorite meal is Swedish meatballs, with mashed potatoes and gravy. I cannot blame them as it is also one of my own favorites. Swedish meatballs are made different from family to family. Here I describe how I make them with venison or jackrabbit meat - and how you can substitute the meats and spicing to make it your family recipe of choice.
Jackrabbit is an overlooked game animal for many. Due to failure and knowledge on how to process the jackrabbit properly it has gotten a bad reputation for being tough and stringy. With the proper care jackrabbit will be delicious.
Here is a favorite recipe of mine for jackrabbit ragù. A savory, Italian dish that is perfect for the fall.
I have used many Chili recipes over the span of my adult life but this is the one I come back to. The secret ingredient came to me by way of a few of my favorite Okies at deer camp near Christoval, TX.
Mignon comes from the Middle French word meaning favorite so I think it appropriately applied to this recipe.