The wild game larder. This is where you’ll find marinades, sauces, relishes, brines and more.
This venison gravy recipe gives you two options: make a quick broth from scratch using neck, shank, or shoulder meat, or use your already-made Venison Stock (Bone Broth) for a restaurant-style version. Both have great flavor; the main difference is time commitment. If you’re starting fresh, you can make a quick broth right in the […]
If you’re looking for a punchy little Southern snack with just the right kick, Cajun Pickled Quail Eggs check all the boxes. These spicy, tangy bites are made with apple cider vinegar, jalapeño peppers, and a bold Cajun spice profile that makes them addictively snackable. The perfect snack to eat alongside of smoked deer summer
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This creamy, spicy Gochujang Aioli is one of those secret weapon condiments that takes wild game burgers, sandwiches, and rice bowls to the next level. It’s smoky, tangy, and just enough heat to cut through the richness of ground venison, lamb, or even wild boar without overpowering it. Think of it like a kicked-up spicy
This homemade Chinese duck sauce recipe is one of the easiest condiments you can throw together. And by throwing together, I mean it literally takes around 5 minutes to make. So why would you want to make homemade duck sauce instead of buying it from the grocery store? The main reason is that the store-bought
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This homemade Southern tartar sauce recipe takes 10 minutes to make and elevates any fried fish! If you’re looking for something to dip in it, try my fried catfish, fried bluegill, or fried speckled trout. Also, check out my collection of shellfish recipes to use this sauce with oysters and shrimp. It’s worth passing on the
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Mojos are Latin American style sauces that are packed with tons of flavor. They are usually made with a hefty amount of garlic and an acidic medium such as citrus or vinegar. Mojos are versatile and are great over fish, vegetables and pork. In the recipe I step away from the traditional mojo preparation and
This homemade shichimi togarashi recipe is a Japanese seven-spice seasoning made with chili flakes, sesame seeds, dried orange peel, nori, ginger, and peppercorns. It delivers balanced heat with a flavor profile of citrusy, nutty, savory, and peppery notes. It’s perfect for finishing meats like grilled venison, seafood, rice bowls, noodles, and quick sauces. Quick Look:
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One of the star ingredients of Fall are without a doubt apples. Every fall I try to incorporate them in just about any dish that I can. Whether it be in sauces, juices, soups, desserts or cocktails. This season I came up with an idea for a salsa to be paired with venison and wild
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There’s one star Thai condiment that’s sitting on most American grocery store shelves that you probably walk by every time you’re shopping. It’s known as nam jim gai or nam jim kai, aka Thai sweet chile sauce. The store bought version is actually quite good, but is a little too sweet for some peoples taste
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Back in 2014 I spent one month traveling through Thailand with my wife. Out of all of the amazing food that we ate, the grilled meats and seafood still linger inside my soul. Whether in Chang Mai or Bangkok the smells of char-grilled meats filled the air night and day. I tried my best to
Thai Marinade and Glaze For Venison Read More »