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Recipe – Queen Nikki’s Wild Turkey Bite Recipe
Wild turkey bite recipe: Be sure to soak the breast the night before cooking in a pot of salt water. 1) Peel the membranous white film off the turkey breast because that film will make it chewy. 2) Cut the breast making 1/2 inch to 1 inch bite size pieces 3) dip the pieces in […]
Amber’s Corner – Goose Jerky Recipe
Goose can be a tricky thing to cook, one of my staples for goose meat is jerky. Its easy and delicious! What you need: -Goose breasts (about 1-1 1/2lbs for each kind of seasoning you plan to use) -Jerky Cure (we use Eastman Outdoors and in this specific batch we used Mesquite and Sweet Habanero) […]
Wild Game Recipe – Venison Stew
Here’s a quick and easy recipe that requires almost no effort! And that’s my kind of dinner! Venison stew that makes its own gravy. 1 package of venison roast (I sometimes use 2 packages of chops if I don’t have a roast in the freezer) 2 cans golden mushroom soup 1 package dry onion soup […]
Spoonbill: Bad Meat or Bad Prepping
I recently went on my very first spoonbill snagging trip in Oklahoma. Before the trip I decided to research as much as I could on the process of cleaning, prepping and cooking the spoonbill meat. To my surprise many pages and articles expressed their disgust of the meat. One person even said that the best way to cook […]
Processing Game
This past week we spent most of our time processing our game from this year’s hunting season. We get together with family and friends and do what we can to make the process fun. I feel like this is an important part of hunting. If you haven’t processed an animal before, or haven’t been around the procedure, I […]
Read More » | January 28, 2014 |
Category: Blog, Conservation, Liberty's Corner, Recipes | Comments: none
Elk With Bitter Chocolate Bordeaux Sauce
Besides hunting TV shows, I love cooking shows. One of my favorites is Chopped, which is a cooking competition show that features chefs who are given baskets of mystery ingredients that often do not seem to go together. The chefs are tasked with using the ingredients to create a tasty, cohesive dish. One by one, […]
Recipe – Grilled Venison Backstrap
Recipe-Grilled Venison Backstrap Summer weather sends many of us scrambling to the grill. Here is one of my favorite ways to cook venison backstrap. It is very simple, uses few ingredients, and is delicious. – 2 lbs. venison backstrap, cut into 2 inch chunks 1 quart apple cider (not vinegar) 1 ½ lbs. thick sliced […]
Recipe – Redfish on the Half-Shell
Redfish on the Half-Shell (Recipe) The Red Drum, more commonly known as the Redfish, Bull Red or just Red are some of my favorite saltwater inshore fish to catch and eat. These fish are extreme fighters and bottom huggers which always make for a heavy fight regardless of their size. Redfish are easily recognizable […]
Recipe – Trout Amandine
I grew up on fish. When I was a kid, my dad was a scuba diver and often went spear fishing off the California coast for ling cod, sea bass, and rock fish. My family would frequently visit our cabin in the Sierra Mountains and spent much of that time catching trout. I remember always […]
Recipe – Venison Chili
Few things are more satisfying on a cold autumn evening than a hearty bowl of hot chili and a piece of fresh-baked cornbread. Here is a delicious recipe that will warm your belly and tickle your taste buds. – 4 tbsp. unsalted butter 1 lg. onion, chopped 4 cloves garlic, minced 1 jalepeno, diced 4 […]