I spent Labor Day weekend in perhaps the best place in America to hunt doves: South Texas. I’ve never seen dove hunting like it, but I hope to see it again next year. Absolutely epic. To celebrate the hunt, I created a perfect grilling sauce to go with these birds.
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…
Blue Camas, camassia quamash, has been a staple of the Northwest Indians for centuries, but few modern cooks have experimented with this edible bulb. Here are the results of my experiments.
Most of the country is suffering from triple-digit heat, and no one wants to be in the kitchen. Thus, this cooling pheasant (or chicken) salad that relies on a gentle – and unique – poaching method.
Inspired by a beef-and-mushroom burger I made, this version, with venison and morel mushrooms, is even better! Venison and mushrooms are a natural combination.
Sometimes I can’t do justice to my crazy ideas on the first go-round. Sometimes I need to fail a couple times before I nail the dish. I am happy to say I’ve nailed “Oyster, Oyster, Oyster.”
Venison chili. What’s not to love? Everyone has his own version, and I’m no exception. I’ll wager you’ve never seen a chile recipe quite like this one: It’s taken me many years to perfect it.
Saturday chicken was one of my favorite dinners growing up. I had no idea how my mum made it, and when I asked, I was appalled… yet strangely excited. I had to make it.