Monthly Archives: January 2013

Salt Cured Liver

In a previous post, we linked to the Medical Advisors Journal that explained the Health Benefits of eating Calf’s Liver.  You Have To Cook it Right blog has the details on salt curing liver. (He uses Antelope liver, but any … Continue reading

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Mountain Lion Recipes

Photo by Aaron Rossenblat, Rapid City Journal   As Mountain Lion populations continue to expand, so do the hunting opportunities, with more states introducing lion hunting  and other states increasing the amount of tags. Nebraska is the latest state to … Continue reading

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The Times They Are A Changin’

There was time when if you wanted to know how to cook wild game you went to your father or grandfather. That’s changing. Our view of food is changing. With a little help from the internet and a few pioneers, … Continue reading

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Trophy Eating: Venison Shank Barbacoa

Back in November, I had a blog post entitled Shanks are not Contraband, encouraging hunters to utilize shanks in a direct manner rather than grinding them. Once again, referencing chef/hunter Jesse Griffiths’ excellent book Afield, I put together this simple … Continue reading

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Squirrel Hunter’s Breakfast

This is a great, simple breakfast that eats well after a cold morning of late season squirrel hunting. Though you can use any squirrel, a young (and small) squirrel is ideal. Older squirrels are better suited for other dishes or, … Continue reading

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Hunting for Rabbit and Dumplings

Soon the weather will be just right. It’s time to dust off the insulated boots, get out the long johns and clean the shotgun. Rabbit season is about to be in full swing. Whether you have dogs or not, rabbit hunting can be … Continue reading

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Meat Therapy for Men

Research Study Finds The Sight of Meat Calms Men Down Image by SalSmiles “The researchers expected the opposite to be true; that images of meat would increase aggressive behavior in males, similar to how dogs act out when meat is taken … Continue reading

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Sausage Making

We recently went on a sausage making bender mixing up and casing numerous Venison Italian, Chorizo, and Andouille sausages. We save up many livers from waterfowl and wild turkeys throughout the year to use in the Andouille. Here are the … Continue reading

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