Throwback Thursday {Fish and Seafood}

By    Posted in Dinner, Fish, Salad, Wild Game, Wild Game

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...

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Loaded for Bear Stew
Feb 15, 15
 

By    Posted in Dinner, Dutch Oven Cooking, Wild Game

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 it in most of our meals...

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Venison Gravy
Oct 13, 13
 

By    Posted in Arkansas Recipes, Breakfast, Dinner, Wild Game

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
Oct 11, 13
 

By    Posted in Arkansas Recipes, Breakfast, Dinner, Wild Game

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
Apr 20, 12
 

By    Posted in Arkansas Recipes, Fish, Front Porch Magazine, Wild Game

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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