Featured recipe from our friends at Weston Products Ingredients 2 lbs. venison, cubed One quarter large white onion, diced 5 cloves garlic, smashed 1 Tablespoon cumin 2 teaspoons dried parsley 1 teaspoon marjoram 1 teaspoon
Whether it’s made from cow’s milk, goat milk, from a sheep or yak, blue cheese offers a unique flavor to dishes. The process of adding specially cultivated bacteria to the cheese gives it a spotted
By Chef Jesse Griffiths From his cookbook “Afield, A Chef’s Guide to Preparing and Cooking Wild Game” Available through Rizzoli International Publications, Inc. Ingredients to Prepare Shredded Meat 2 whole squirrels or cottontails, gutted 1
Ingredients: 1 lb spicy bratwurst-style venison sausage, sliced 2 tsp. olive oil 1 cup sliced zucchini or summer squash 1 cup chopped leeks (or onion) 1 cup sliced, fresh mushrooms ½ cup chopped carrots 1
Chef Jesse Griffiths recipe from the cookbook: Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish /Rizzoli International Publications, Inc. Written by Jesse Griffiths, Foreword by Andrew Zimmern, Photographed by Jody Horton
In the wild mushroom world, morels are king. Prized for their wonderful earthy flavor, they also offer a great excuse to head into the woods in spring.
Loaded with flavor thanks to your wild game harvest and basic herbs every pantry should have…
A great appetizer by its self – Pheasant Nuggets are a component in several recipes in the Campbell’s cookbook.
With grouse and partridge seasons here, you couldn’t find a better reason to fire up the grill this fall for this simple, yet elegant presentation that uses your fresh birds
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