Yes, the fancy French name literally means “stuffed tomatoes” (see the little French beret?) but it sure beats the pants off a stuffed pepper. Continue reading
Question answered: What the hell can you do with a smoked deer ham? Continue reading
This was originally a vegetarian recipe, but the seasonings looked so delicious I swapped out the tofu for cubed elk.
Celebrate Cinco de Mayo with this Mexican heritage recipe! And a margarita… or seven. :)
Scotch eggs are a great little make up after Easter when you have a bunch of hardboiled eggs hanging around, especially if you’re not a big deviled egg fan. Continue reading
“Tagine” is simply Moroccan for “stew cooked in a pot with a funny hat.” Continue reading
I’m not really sure what “Texas boudin” is or is supposed to be, but the stuff we have from the processor is definitely not the more crumbly version of boudin you get in Louisiana. Regardless, this recipe will work swimmingly with whatever boudin you’ve got.
This is sort of a mix between a Thai/Vietnamese spring roll and a burrito, using leftover elk or venison Rendang as the protein.
Kofte = Turkish for “meatballs with more flavor.” Upon finishing, this elk recipe actually inspired a high five, because it was that good and we are dorks that high five.
It has taken me a long time to concoct a fried rice recipe at home that rivals any you can find in a restaurant. Finally, it is here.