by Sporting Classics Daily | Oct 8, 2020
Versatile to a degree that is unmatched by any other type of wild game, venison offers a doorway to fine, incredibly varied fare. Each year millions of hunters enjoy the timeless thrill of getting their deer, and the result is plenty of meat for the family table. Yet...
by Susan Ebert | Oct 1, 2020
Whole plucked and roasted ducks make for a lovely presentation—especially a single teal per person, which is just right for a dinner plate. For the Brine 1 cup kosher salt 1 cup organic cane sugar 1 tablespoon whole black peppercorns, crushed 4 allspice berries,...
by Vicky Mullaney | Sep 21, 2020
From The Lodge at Black Pearl Cookbook, Vicky Mullaney shares her breakfast recipe that will awaken the cowboy in all of us. On one of our early fly fishing trips out West we stayed at the Diamond J Ranch in Ennis, Montana. They served us a very hearty breakfast every...
by Sporting Classics Daily | Sep 9, 2020
Give this mouthwatering and simple southern quail recipe a try using just five tasty ingredients. You’ll need: 6 whole quail 1/2 cup butter 1/4 cup olive oil 2 (10 1/2 ounce) cans chicken with rice soup 1/2 cup dry sherry Instructions: In a skillet, brown the...
by Luke Clayton | Sep 1, 2020
I made the very best ham I have ever tasted and after reading this week’s column, I have absolutely no doubt you can easily accomplish the same. Don’t get the wrong Idea when you read some of my columns that pertain to outdoor cooking. I’m certainly no chef but I...
by Michael M. DeWitt, Jr. | Jun 23, 2020
There are a million ways to create the culinary concoction known as catfish stew, and almost as many ingredient variations. If one were to Google the origins of catfish stew, the first thing you will likely see is an image of the American flag. Hell yeah, born in the...
by Michael M. DeWitt, Jr. | Jun 16, 2020
It will truly connect us to the farm, the sea and each other, and properly honor our ancestors and the Southern coastal way of life, if only we will take the time to do it right. We’ve all seen the Southern magazines with their articles, “How to Make the Perfect...
by Luke Clayton | Jun 11, 2020
Curing and smoking pork is a very simple process that has been practiced for hundreds of years. As a boy growing up in very rural Red River County in northeast Texas, I remember watching my dad cure and smoke hams from the domestic hogs he raised. Through the years,...
by John Ross | Apr 13, 2020
If you’re like me, you’ve got game from a hunting trip years ago still shoved in the back of your freezer. Don’t let it go to waste. A decade ago, I arrived home from Ungava with meat from two fine caribou. To store it, I bought an upright freezer....
by Jim Casada | Mar 16, 2016
Venison Sausage Biscuit Cups We normally associate venison with dinner (in my lingo, that’s the mid-day meal) or supper, but it can be an integral part of breakfast in many ways — venison sausage and eggs, leftover loin steaks used to make frittatas, venison quiche,...
