A Delta Chef’s Special: Roast Quail with Beurre Blanc

Chef Jamie McAfee, executive chef and manager of the Pine Bluff Country Club, was just 14 when he started cooking hamburgers, corn dogs and other foods by the pool at the Delta Country Club in McGehee. His father, the long-time chef at Delta Country Club had encouraged him and it led to what McAfee calls […]

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Throwback Thursday {Fish and Seafood}

Fishing for a recipe that’s fresh from the water? We’re ‘hooking’ you up with some recipes that include the catch of the day. Crawfish Boil   Tilapia with Stewed Tomatoes   Smoked Trout, Rice, Asparagus and Pea Salad   Pecan-smoked Trout

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Venison Sausage Waffle Tacos

Our family loves big Saturday morning breakfasts. We sleep a bit later, take a little more time waking up, and eat a lot heartier. Our guys love eating wild game bagged right here in Arkansas, so our Saturday morning breakfasts are a great time to cook some venison sausage. We also love waffles, so these […]

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Throwback Thursday {Venison Recipes}

Have the deer hunters in your family filled your freezer with the bounty of the hunt? Here are some great recipes to keep your hunters and the rest of the gamily happy and well-fed. Pan Fried Venison Venison Gravy Ground Venison Pasta Sauce with Fresh Basil Paprika-Pepper Venison Steak 

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Loaded for Bear Stew

I love old cookbooks. Back when I worked at the public library, I checked the book donations for old cookbooks. One such rescue was a vintage Wild Game Cookbook from the Remington Sportsman’s Library circa 1968. Thanks to a successful deer season this past year, we have a freezer full of deer meat. We use […]

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Venison Gravy

As promised, here is how my friend made Venison Gravy earlier this week. It’s a rare occasion for me to have Venison Gravy so I definitely gorged myself.

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Pan Fried Venison

This week I had the treat of enjoying some Pan Fried Venison with a good friend of mine. He had a tenderloin that needed to be eaten and was kind enough to share!

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Pecan-smoked Trout

Smoking with pecan shells makes for a milder, but still tasty, smoky flavor. Its subtleness goes well with the mild flavor of fish. Soak the pecan shells in water 4 to 12 hours before using. The first recipe below is for smoking trout and is adapted from Steve Wright’s excellent book “Ozark Trout Tales.”

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Wild Wednesday: Smoked Goose Breast Quesadillas with Chipotle Guacamole

A successful goose hunt provides the makings for some of the most delectable wild game meals you’ll ever eat. The dark, richly flavored meat of snow geese, Canada geese and white-fronted geese is superb when properly prepared. If you listen to some hunters, however, you might wrongfully conclude that geese “aren’t fittin’ to eat.” Those […]

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