Terry is not a shepherd, nor does he make meat pies. He’s not even British (although they did invade his country back in the day). This recipe bears his name for a damn good reason, and that’s damn good mashed potatoes. Continue reading
Cutting your large pot roast into mini, single-sized roasts seems to be all the rage these days, and who am I to go against the rage?
Using venison sausage instead of making meatballs makes this a lazy soup indeed.
Sure, you can have some of your wild game turned into jerky at the processor, but then you don’t get to choose whatever spices you want to go on it!
I’ve been a big fan of pesto since my father discovered it years ago and never looked back. Pesto calls for a good bit of basil, though, and sometimes it’s just plain expensive, especially during winter when it’s out of season.
This stock recipe packs a flavor punch without an 8 hour simmer, and comes from my original culinary inspiration.
While I am not a big stuffing person myself, this recipe was so good that it was snarfed up by a grand total three adults and one three year old. This was after the initial tasting, of course. Maybe I need to bump it down to “serves 4.”
I don’t remember whose hair-brained idea it was to make pretzel dough and wrap it around sausages, but I believe the idea was born at a bar. “Hey, what about wrapping those snausages in pretzel dough?” Oh, hell yes. I’m on it! Continue reading
The thought of meatloaf usually has kids and adults alike sighing a groan. I never really had meatloaf growing up, despite my mother’s love affair with ketchup, so I don’t really have any childhood traumatic experiences with it or corn flakes. I can say, however, that this is definitely not your momma’s meatloaf. Between the curry and the chutney, it packs a little spice and a lot of flavor. If your venison happens to be extra gamey this season, maybe go a little heavy on the curry.
This is my ultimate standard go-to dish because I usually have all the ingredients on hand and it’s done in about a half an hour, including chopping.