4. In a large saucepan melt butter on medium heat. Once melted add flour to combine. Cook for at least 1-2 minutes stirring often (do not burn).
Taste of the Wild: Terrific turkey white enchiladas Read More »
This recipe shared by Tim Kraskey is a full-flavored meal in a pot. Tim suggested that you make certain you have some good bread for soaking up the juices in this dish, and that you consider trying the recipe using either grouse, turkey or pheasant instead of the rabbit.
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With garden peppers in season, this is the perfect time to try Tim Kraskey’s recipe for stuffed peppers with your ground wild game meat.
Taste of the Wild: Stuffed peppers with marinara sauce Read More »
Timothy J. Kraskey’s cookbook, titled, “Red, White and Everything Else,” showcases recipes featuring elk, venison, buffalo, antelope, duck, pheasant, grouse, partridge, turkey, fish, and more.
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Tim Kraskey has a cookbook titled “Red, White and Everything Else,” with recipes featuring elk, venison, buffalo, antelope, duck, pheasant, grouse, partridge, turkey, fish and more. Tim says that he was inspired to create this book with great recipes for the wild game he has harvested.
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In a small saucepan, combine all ingredients and heat at medium-high, bringing to a slow boil. Cook for about 5 minutes. At this point, using the back of a spoon, smash the berries.
Taste of the Wild: Venison with Blackberry Sauce Read More »
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