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Recipes
Here’s an ages-old recipe for fried squirrel. You’ll need: Three young squirrels 2 cups all-purpose flour 2 tablespoons salt 2 tablespoons black pepper 1 quart buttermilk 2 cups whole milk Bacon grease Skin and quarter the squirrels. Soak for two hours in one cup of salt to one gallon of water. Remove and pat dry.…
Chimichurri sauce is a staple of cooking in Argentina. Every cook there has their own version. It is traditionally served with beef, but I’ve become a fan of the easy-to-make sauce on venison. In true Argentina fashion, I tested several recipes and came up with a version of my own. Several recipes that I found…
I must admit, I first thought putting catfish in a taco might result in my man card being revoked. For me, fried or blackened catfish was the only way to go. I was pleasantly shocked just how good a catfish taco is. I plan to make my own next time when my buddies aren’t around…
Friday is catfish day at the Springville Cafe in my hometown. The catfish there is typically fried, and it is incredible, but I’m trying to stay away from fried foods. Those who arrive early to prepare for the day on Fridays know to set me a couple of fillets aside to be blackened. The cook…
Venison Backstrap Parmesan My new favorite venison dish! So easy, and so good. 1 venison backstrap 1 24-oz. jar tomato sauce 1 8-oz. bag mozzarella cheese 1 8-oz. bag Parmesan cheese 2 cups all-purpose flour 1 can seasoned bread crumbs 3 eggs, beaten No hindsight ip unit displayed. Olive oil Wash backstrap and remove all silver…
I love Captain D’s crunchy fish. I’ve learned to duplicate it at home with striped bass thanks to a former Captain D’s cook who gave me the recipe. Here’s my take: 2 pounds striped bass filets 1 tsp garlic powder 1 1/2 tsp paprika 1 1/4 cup all-purpose flour 2 cups cold water 1 tsp…
When I saw someone showing how to spatchcock a turkey on the show “Man. Fire. Food,” it made perfect sense. You simply take poultry shears to a whole bird and cut out the backbone and toss it away. You then flip the bird over, push hard with the palm of your hand to flatten it.…
Are you looking for a break from frying that wild turkey? I tried this last year, and it was incredible. Brining makes the turkey juicy. The stuffing makes the turkey incredibly flavorful. 1 large turkey, brined 1 red apple, chopped 1 stalk celery, chopped 1 red onion, quartered 6 red potatoes, quartered 3 large carrots,…
I doubt seriously if you will ever be called upon to cook quail for 600 people like my friend Ron Chamblee and I do every February, but let me warn you that if you ever do, don’t even consider frying that much quail. We manage to feed everyone at the Ashville First Baptist Wild Game…
This is my new favorite venison dish! Makes ‘em call you a chef! 3 lbs. venison backstrap 6-oz. fresh blackberries 3/4 cup white sugar 1/2 cup balsamic vinegar 1/4 cup apple cider vinegar Juice & zest of one lemon salt and pepper to taste Preheat oven to 350 degrees. Pat backstrap dry with paper towels.…
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