EP 166: Outdoor Cooking

EP 166: Outdoor Cooking

Click Here to Listen Now There is no doubt food cooked in camp or in the outdoors simply tastes better, regardless of the “makings”. Both Luke and Larry are adept at cooking outdoors particularly over an open-fire with cast iron. Luke too has mastered...
Venison Osso Buco Recipe

Venison Osso Buco Recipe

This venison osso buco recipe is a new, tasty way to prepare tender venison hams without having to grind or cube the meat. While my preferences when it comes to venison tend to run to cube steak, backstrap (too bad the whole deer isn’t backstrap) and ground meat,...
Chef Teaches Savoring Wild Game

Chef Teaches Savoring Wild Game

“I like making good food accessible to everyone — especially hunters.” Southeast Louisiana is a dreamy place to grow up if your loves are diverse hunting opportunities and exceptional flavors. For Lance Lewis, the other key ingredient was having a father who...
Roasted Brays Quail and Foie Gras

Roasted Brays Quail and Foie Gras

Quail is a staple at Brays Island, and with the season starting in just a few months, we thought we would share a favorite recipe from our very own Executive Chef Bryant Withers. Roasted Brays Quail filled with wild mushrooms & Foie Gras Wrapped with bacon Yield-6...
Berry Crisp

Berry Crisp

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...
Berry Crisp

Squirrel Pot Pie

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...
Berry Crisp

Venison Chili

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...
Berry Crisp

Baked Squirrel

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...
Berry Crisp

STREAKED MEAT DUTCH OVEN POTATOES

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...