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!
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.”
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 […]
“Squirrel and dumplings” ranks high on my list of all-time-favorite wild game dinners. My mother and grandmother often prepared this delicious, filling meal when I was growing up, and I still get a hankering for it when autumn chills the air. Preparation is simple and inexpensive. Take some tough old squirrels (or rabbits, if you […]
It’s lucky for us the French Acadians who settled in south Louisiana lacked the ingredients they needed to make their favorite fish stew, bouillabaisse. Being innovative people, the Cajuns learned to substitute available seafood, game and vegetables for the traditional ingredients of bouillabaisse. The result was a dish that helped make Cajun cookery famous — […]
Venison is a favorite in our home. When our deer hunting is successful, we eat 100 pounds or more each year in a wide variety of dishes — everything from meatloaves, chili and sausage to roasts, casseroles and stews. Over the years, several venison dishes have become family favorites, including Paprika-Pepper Steak, a quick way […]