Side dishes to be eaten with venison, geese, ducks, wild pigs, squirrels, rabbits, and more.
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 […]
GRILLED APPLE SALSA Read More »
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
THAI SWEET CHILE DIPPING SAUCE Read More »
Growing up next to my grandmother as a kid in North Carolina, it seems like she made squash casserole every weekend. It was and still is to this day one of my favorite side dishes to enjoy during the summer months. She would never put cheese or peppers in her casserole, but it didn’t need
Southwest Summer Squash Casserole Read More »
If there’s one vegetable that I end up with a surplus of every warm growing season, it’s summer squash. We try and get pretty creative around my household by coming up with new ways to prepare it. This happens to be one of my favorites that’s perfect for a hot summers days. It’s a healthy
SUMMER SQUASH SLAW Read More »
This duck fat focaccia bun recipe has to be one of my all-time favorite breads because of its simplicity and delicious flavor. In the homemade bread world, the hands-on time with focaccia is pretty minimal. It can be shaped into sandwich rounds or hoagie rolls or even rolled out and enjoyed as a flatbread with
DUCK FAT FOCACCIA BUNS Read More »
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.
HOMEMADE SAUERKRAUT Read More »
Pine rosin potatoes have deep roots in the southern culinary landscape. Almost nearly forgotten, I didn’t learn about them until I was in my late 30’s. It was a technique that came about towards the end of an era in which mass amounts of pine trees were bled for in contents and used in anything
PINE ROSIN POTATOES Read More »
When I want a comforting pasta sauce that really lets ground venison shine, this venison bolognese is one of my go-to recipes. It’s rich, savory, and loaded with flavor from a blend of aromatic vegetables and herbs, slowly simmered in crushed tomatoes. If you’re used to a classic venison spaghetti sauce that has a fair
Venison Bolognese (The Ultimate Ground Deer Ragu) Read More »
If you want tender, restaurant-quality venison medallions without extra fuss, this is the move: trim clean, salt ahead, get a cast-iron ripping hot, sear 1–2 minutes per side, baste with butter, rest, and serve medium-rare. Use tenderloin for ultra-tender or backstrap for a little more bite. Both shine when you build a golden brown crust
Venison Medallions with Cilantro Orange Tapenade Read More »
