The opening of dove season every year serves as a reunion with friends — and firearms — and the dove feast afterward is as much a Labor Day tradition as grilling and football.
For me, charcuterie is the endgame of every successful hunt, but each animal needs a different treatmeant: sausages, cured whole cuts, salami, etc. This is what I did with my deer from Catalina.
It’s hot. I don’t feel like cooking outside much. And I have lots of wild game in the freezer still. What to do? BBQ! Been meaning to try beer can pheasant for a while – and it works!
We finally found morel mushrooms, and I like nothing better than to combine them with venison and fresh fava beans. So we went on kind of a morel-fava-venison bender…
Wild turkey season is winding down, and, thanks to Holly, we got one this year! Now comes the fun part: Eating everything but the gobble…
