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?
Doves can be tricky little bastards to cook. They are really, really tiny and super lean, which goes without saying that they dry out quickly. This is why people typically stick a jalapeno up its ass and wrap it in bacon.
Using venison sausage instead of making meatballs makes this a lazy soup indeed.
It’s like a pre-seasoned baked potato that’s more fun to eat!
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.”
Wild turkey is perfect to use for Coq au Vin because the dish was originally made with literally a tough old cock. At least according to my high school French teacher who was somewhat of a tough old bird herself.
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