Recipe for Chukar Piccata
Resident chef at Highland Hills Ranch, Keith Potter, shares his secrets to creating the ultimate chukar piccata. Ingredients 2 packages Chukar (total of 6 birds, or 12 breast halves) *quail or huns may also be substituted. 1 1/2 cups flour Salt and pepper for...
Pheasant Enchiladas in Red Sauce
Resident chef at Highland Hills Ranch, Keith Potter, shares his recipe for delectable pheasant enchiladas. Ingredients (Serves 6) 12 breast halves pheasant 28 oz red enchilada sauce 14 oz diced green chilis 1/2 cup brown sugar 1 T. Fajita seasoning 1T. Taco seasoning...
Field-to-Fork Recipes with Rachel Carrie
In her new cookbook, Game & Gatherings, Rachel Carrie advocates a field-to-table lifestyle through her savory, delectable game recipes. Rachel Carrie is a passionate woman – passionate about educating people about the importance of hunting as it relates to...
Hash: The “Whatchagot Stew” of the South
How to use less desirable wild game cuts to make a great South Carolina Barbecue Hash “No one knows exactly what the ingredients of Whatchagot Hunter’s Stew are because there is a firm rule against anyone shining a light into it.” – Patrick F. McManus “Only a fool...
Born in the Carolinas: Catfish Stew
There are a million ways to create the culinary concoction known as catfish stew, and almost as many ingredient variations. If one were to Google the origins of catfish stew, the first thing you will likely see is an image of the American flag. Hell yeah, born in the...
The Ultimate Lowcountry Boil Does Exist
It will truly connect us to the farm, the sea and each other, and properly honor our ancestors and the Southern coastal way of life, if only we will take the time to do it right. We’ve all seen the Southern magazines with their articles, “How to Make the Perfect...
How to Cure and Smoke Wild Boar
Curing and smoking pork is a very simple process that has been practiced for hundreds of years. As a boy growing up in very rural Red River County in northeast Texas, I remember watching my dad cure and smoke hams from the domestic hogs he raised. Through the years,...
Crawfish: The Po’ Man’s Lobster
If you want a delightful seafood dinner, and you can’t afford lobster, then say hello to my little friends. They are called by many names: crayfish, crawfish, crawdads, mudbugs, mountain lobsters and yabbies. They have more names than Carter’s has Little Liver Pills,...
New Life for Old Game: Easy, 3-Step Recipes for a Flavorful Meal
If you're like me, you've got game from a hunting trip years ago still shoved in the back of your freezer. Don't let it go to waste. A decade ago, I arrived home from Ungava with meat from two fine caribou. To store it, I bought an upright freezer. In it, season...
A Simple Way to Love a Dove
Discovering a new dove recipe, with wild hog as a substitute! Well, I sat out the opener of dove season this year. But I’m making plans to head up to Ranger Creek Ranch in Knox County the second weekend. From all accounts, dove numbers were excellent and shooting...