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Dec 22

Southern comfort

Sausage Cornbread Recipe

A little something to soak up all those soups with.

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Posted in Sausage, Venison
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May 5

Anything can be made into finger food, even Bangers and Mash

Bangers and Mash cupcakes

Leave it to an American to take something British and manly and messy, and make it a cupcake! Continue reading

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Posted in Elk, Sausage, Venison, Wild Hog
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Oct 28

Side of the Month: Sweet Potato Vichyssoise

Good hot or cold, this soup is perfect for Texas fall weather that can’t make up its mind. Continue reading

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Aug 15

Venison Steak Recipe: Steak and Poblano White Queso

Velveeta-free restaurant-style queso. Continue reading

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Posted in Buffalo, Elk, Venison
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Aug 5

Side of the Month: Cucumber Avocado Salad

Let’s all laugh at the shape of cucumbers together. Continue reading

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Jun 6

Wild Game Recipe: Smoked venison potato pancakes

Question answered: What the hell can you do with a smoked deer ham? Continue reading

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Posted in Elk, Venison
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Apr 1

Unleftovers: Rendang Rolls

This is sort of a mix between a Thai/Vietnamese spring roll and a burrito, using leftover elk or venison Rendang as the protein.

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Posted in Buffalo, Elk, Unleftovers, Venison
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Mar 4

Side of the Month: Roasted root stack

Not to be confused with Rusted Root. Continue reading

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Nov 26

Venison Sausage Recipe: Sausage stuffing with figs

venison sausage recipe

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.”

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Posted in Elk, Sausage, Venison
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Nov 12

Side of the month: Red cabbage with pears and goat cheese

I don’t post a lot of sides, because I’m not one of these “put meat in everything” kind of person, but when cooking wild game recipes everybody needs a go-with. So here I’m introducing the very first Side of the Month.

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What’s in your kitchen?

Buffalo cocktails Dove Duck Elk Fish Fowl Sausage Side of the Month Unleftovers Venison Wild Hog Wild Turkey

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Blending local and international flavors with indigenous meats. Yep, that’s what we do. And the occasional cocktail.

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