A little something to soak up all those soups with.
Leave it to an American to take something British and manly and messy, and make it a cupcake! Continue reading
Good hot or cold, this soup is perfect for Texas fall weather that can’t make up its mind. Continue reading
Velveeta-free restaurant-style queso. Continue reading
Let’s all laugh at the shape of cucumbers together. Continue reading
Question answered: What the hell can you do with a smoked deer ham? Continue reading
This is sort of a mix between a Thai/Vietnamese spring roll and a burrito, using leftover elk or venison Rendang as the protein.
Not to be confused with Rusted Root. Continue reading
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 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.