When bobwhite quail populations in West Texas plummeted in 2010, concerned hunters took notice and banded together to fund research to find a solution to the mystery. Now the efforts from the Rolling Plains Quail Research Foundation are bearing fruit for wildlife in...
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...
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,...
The following recipe is from Jim Casada’s newest Venison Cookbook: From Field to Table. Featuring 400 field- and kitchen-tested recipes, along with dozens of sauces and marinades, that span the spectrum of venison cookery. From traditional favorites to gourmet...
“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...
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 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...
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...
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...
