by Jim Casada | May 11, 2022
BERRY CRISP I’ve always had a sweet tooth, and few things in the dessert world tickle my fancy more than those featuring berries. You can use about any kind of berries with this recipe. 1 cup quick-cooking or old-fashioned oats 1 cup all-purpose flour 1 cup packed...
by Jim Casada | May 10, 2022
SQUIRREL POT PIE 1 onion, chopped coarsely 1 stalk celery, chopped coarsely 1 large garlic clove, minced 4 cups beef broth Freshly ground black pepper 1 squirrel, cleaned Pastry for two-crust pie 1 (12-ounce) can Mexican-style mixed vegetables 1 tablespoon cornstarch...
by Jim Casada | May 9, 2022
VENISON CHILI It’s hard to beat a steaming bowl of chili, especially if flanked with a fine chunk of cornbread or a plate of corn dodgers, when you have a mighty craving for hearty fare. Here’s a recipe to use some of that ground venison you hopefully put in the...
by Jim Casada | May 6, 2022
BAKED SQUIRREL Mom often fixed fried squirrel, and when served with side dishes of biscuits, milk gravy made with the drippings from the squirrel, sweet potatoes and turnip greens, it was among my favorite meals. However, I liked her baked squirrel even better, and...
by Jim Casada | May 5, 2022
STREAKED MEAT DUTCH OVEN POTATOES Pork was the staple meat of my boyhood, and that was true not just in my family but for country folks across much of the Southeast in general. While a pig offered plenty of variety in terms of “meat on the table,” with dishes...
by Jim Casada | May 4, 2022
Some Culinary Musings on Pork Pork was the staple meat of my boyhood, and that was true not just in my family but for country folks across much of the Southeast in general. While a pig offered plenty of variety in terms of “meat on the table,” with dishes including...
by Jim Casada | May 3, 2022
TRADITIONAL MOUNTAIN CORNBREAD Across much of the country, and certainly in rural regions of the South, cornbread has long been a staple. For the sportsman, it goes wonderfully well with venison chili or any type of game soup or stew. The keys to making really good...
by Jim Casada | Apr 28, 2022
VENISON LOIN STEAKS WITH RASPBERRY SAUCE 1 pound loin steaks 1/3 cup Dale’s Steak Seasoning 1/3 cup water ½ stick butter 1 garlic clove, minced ½ cup raspberry jam Marinate loin in Dale’s Steak Seasoning and water; drain. Melt the butter and add garlic. Sauté briefly....
by Sporting Classics Daily | Apr 27, 2022
A Springtime Staple: Redfish Filets with Lemon Tabasco Butter Spring is in the air and that means fishing season is in full swing here in the lowcountry. A South Carolina staple, Redfish are an incredibly fun species to catch and also make for delicious table fare....
by Jim Casada | Apr 27, 2022
VENISON CALZONE 3/4 – 1-pound ground venison 1/2 cup chopped onion 1/2 cup sliced fresh mushrooms 1 clove garlic, minced 1/4 cup venison kielbasa 1/4 teaspoon Italian seasoning 1/4 teaspoon oregano 1 14-ounce jar tomato and basil spaghetti sauce 1 8-ounce...
