by Roger Pinckney | Jun 14, 2024
Me and Poach and the Window Wizard, walking this scrubby sheep pasture west of town. Sheep got buck teeth and clip the grass right down to the dirt. Canada thistle and prickly ash take over, tight clumps around the boulders the glaciers brought when they came and...
by Jim Casada | Nov 20, 2023
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,...
by Michael M. DeWitt, Jr. | Feb 19, 2021
Full freezer got you in a pickle? Pickled sausage makes a great gift and it’s easy to make – this pickled smoked venison sausage recipe is a must-try. So it has been a productive deer hunting season and the freezers are packed with venison. (Okay, if it hasn’t, stop...
by Sporting Classics Daily | Feb 2, 2021
Celebrate this Valentine’s Day Brays Island style with this stuffed pheasant dinner for two paired with the perfect prosecco. Valentine’s Day is always a favorite holiday at Brays Island, and typically owners have the option to dine at the Plantation Grill with...
by Jim Casada | Jan 5, 2021
This game and fish recipe combines the rich flavors of venison backstrap with shrimp, served in a savory wine sauce. You’ll need: 1 whole venison backstrap ½-1 cup Italian salad dressing 12-18 medium shrimp, cooked and peeled 1 teaspoon Old Bay seasoning 1...
by Sporting Classics Daily | Dec 3, 2020
With bold herbs and spices and a delicate, flaky crust, this grouse recipe takes the classic pot pie we know and love to the next level. One of the few exceptions, this recipe has to be highly seasoned. Cold leftovers of grouse are delicately prepared in this method....
by Sporting Classics Daily | Nov 24, 2020
If you are planning to include wild game recipes in your Thanksgiving menu this year, The Derrydale Game Cookbook offers a few tips to bring out the best flavors in your game meat. 1. An old guard of a game bird has no other place in cookery but to be used either for...
by Noah Davis | Nov 10, 2020
The hill’s contour was pink with slanting light, so much like a Russell Chatham painting. I looked down at the large gray breast of the mallard and thought about the meal to come. I rounded a bend of a winding, western Montana creek, and the heads of two mallard...
by Chris Dorsey | Jul 15, 2020
This season more than one million American women will take to the field in search of dinner. The Centers for Disease Control and Prevention reported a 24 percent increase in cancer rates in men and 21 percent increase in women between 2010 and 2020. During the same...
