Barbacoa is a kind of Mexican barbecue where meats (usually beef) are wrapped in leaves with warming spices and baked in a pit. My version of barbacoa uses venison, but it tastes a lot like the barbacoa you’ll get at Chipotle or in regular Mexican restaurants – it’s an ideal taco or burrito meat.
Grilled doves basted with homemade huckleberry (or blueberry) barbecue sauce. You want this. Yes you do.
Ah, Matilda. She is the boar that just keeps giving. Ever since my boar hunt in March, I have been working my way through every piece of this feral hog, who was nearly as fatty as a domestic pig. So fatty I saved the whole belly and made French bacon, as well as a spicy
Quail are one of the best game birds for the grill, and respond well to either high heat grilling or slow-and-low barbecue. Here I barbecue them slowly, basted with a South Carolina-style mustard sauce.
Sometimes a plan just comes together. After the world’s shortest turkey hunt, I had so much time left over I dressed and barbecued the bird all in one day!
Grilling a whole piece of venison backstrap, basting all the while with your favorite BBQ sauce, may not be high-end cooking, but it sure is good…
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!
The new hunting season has arrived, full of possibilities and new opportunities. I’ve already shot my first-ever blacktail deer this year, and I intend to notch a string of other “firsts” as the season progresses: hunting in Canada, chasing ruffed grouse, angling for steelhead trout, killing a limit of geese, and possibly even doing the same with