by Jim Casada | Mar 30, 2022
SAUTÉED MORELS Morel mushrooms are a great delicacy, and I have three favorite ways of preparing them. In each case, soak the mushrooms in salt water and then clean thoroughly. Dab dry with a towel or paper towels and slice in half. It is hard to beat introducing the...
by Jim Casada | Mar 29, 2022
WILD TURKEY MEATBALLS If you throw away the legs and thighs, you might want to reconsider — and here’s a perfect use for the dark meat. 1 1/2 cup ground wild turkey 1 cup finely crumbled cornbread 1/4 cup chopped, toasted hazelnuts or pecans 1 large celery rib, finely...
by Jim Casada | Mar 28, 2022
SPRING’S BOUNTY ON THE TABLE One of the too often overlooked aspects of hunting and fishing involves the opportunity to feast from nature’s bounty you encounter while in the wilds. Here is a quartet of recipes, two for wild strawberries and one each for morel...
by Jim Casada | Mar 25, 2022
Loin steak with shrimp and crabmeat sauce You’ll need: 1 pound loin steak cut a quarter-inch thick 1 tablespoon olive oil 1 tablespoon butter Salt and pepper to taste Heat olive oil and butter in a large skillet and cook the loin quickly until medium rare....
by Jim Casada | Mar 24, 2022
SHRIMP IN BASIL BUTTER Whether you take the do it yourself route by learning to handle a cast net or simply buy your shrimp at a local grocery or seafood market, this super-abundant crustacean lends itself to a wide variety of preparation techniques. This one combines...
by Jim Casada | Mar 18, 2022
VIDALIA VENISON Anyone who likes onions has to love the ultimate in the onion family, the Vidalia variety. This sweet, succulent vegetable partners well with many types of venison dishes. Here’s one which features venison steaks that is easily and quickly prepared. 4...
by Jim Casada | Mar 17, 2022
SHRIMP GRAVY 1 cup olive oil 2 large sweet onions, chopped ½ cup all-purpose flour 4 cups milk ¼ cup finely chopped fresh parsley 2 pounds deveined peeled shrimp Salt and pepper Heat the olive oil in a Dutch oven over medium heat. Sauté the onions in the oil until...
by Jim Casada | Mar 15, 2022
BACKYARD FLOUNDER ITALIANO Olive oil 4 green, yellow or red bell peppers, chopped ½ pound Portobello mushrooms, chopped 1 Vidalia onion, chopped 8 to 12 small flounder fillets with skin Salt and pepper Heat 1/4 inch olive oil in a large cast-iron skillet over medium...
by Jim Casada | Mar 15, 2022
Venison Loin Medallions with Cherry Sauce One of the great virtues of venison, beyond its excellent taste and health benefits, is that it can be prepared in so many ways—soups, stews, ethnic dishes of all sorts, grilled steaks, roasts, and much more. On special...
by Jim Casada | Mar 14, 2022
CHEESEBURGER VENISON PIZZA 1/4-1/2 pound ground venison 1/4 cup chopped onion 3 slices bacon 1 pizza kit (such as Contadina) 8 ounces light mozzarella cheese (in addition to cheese in kit) Brown venison and onion in fry pan. Cook bacon in microwave on paper towels....
