by Roger Pinckney | Oct 22, 2025
The scud stacked up over the northeast, a gray washboard above the sea, to the horizon and beyond. Too late for a hurricane, but the wind didn’t care. Raindrops big as dimes on roofing tin and window glass, a racket like the devil beating some hellish rhythm on a...
by Chris Dorsey | May 9, 2023
“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...
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....
