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The wild game larder. This is where you’ll find marinades, sauces, relishes, brines and more.
This Alabama white sauce is a tangy, creamy white BBQ sauce made with mayonnaise, apple cider vinegar, lemon juice, Worcestershire sauce, hot sauce, and a few other spices. It works as a cold sauce for slathering smoked meats, wild game, grilled chicken, pork, ribs, and smoked shrimp. Takes just 10 minutes to put together. Quick […]
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When most people hear the word vinegar, they automatically think of the harsh smelling liquid that burns the back of your throat. We’ll I’m here to tell you that homemade vinegar is far from that. If done right, you will be left with some smooth tasting stuff that makes killer sauces and will make just
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This traditional homemade sauerkraut recipe is one of the easiest and tastiest fermented foods on the planet. In the world of vegetable fermentation, sauerkraut is probably the most recognized here in the United States. It’s widely eaten on sandwiches, hot dogs, sausages and served alongside braised meats. Besides being delicious, its also pretty dang nutritious.
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How to Dry Shrimp at Home. When most people think of shrimp, they aren’t imagining it in dried form. Though not widely popular in American cuisine, they are often found in Chinese, Latin American, and West African cuisines. Dried shrimp can be incorporated into a dish as the main ingredient or ground up and used
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This venison marinade is my go-to for venison backstrap, venison tenderloin, and deer round steaks from the hind quarter. It’s an all-purpose marinade that adds big flavor to lean deer meat without covering up the natural taste. It only takes about 10 minutes to make. If you’re looking for other ways to season the meat
The Ultimate Venison Marinade Read More »
This basil chimichurri is a bright, garlicky herb sauce made with basil, oregano, vinegar, olive oil, and a little heat from chile flakes. It’s perfect for spooning over or marinating steaks, venison, shrimp, roasted vegetables, and cheeses. It’s easy to make and can be tossed together in under 20 minutes when you’re trying to kick your
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Homemade fish stock (also called fish fumet) is one of the fastest stocks you can make. It’s the secret weapon behind restaurant-level seafood soups, chowders, paella, risotto, and quick pan sauces. Done right, it tastes clean, light, and almost sweet, not fishy. I make fish stock whenever I’ve got fish bones and heads from breaking
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Making cured egg yolks is one of my favorite ways to put extra eggs to work. This simple cured egg yolk recipe turns raw egg yolks into firm, sliceable “coins” that grate like a hard cheese. They’re great over fresh salads, creamy pasta, avocado toast, scrambled eggs, grilled fish, and lean meats like venison steaks,