Grilled doves basted with homemade huckleberry (or blueberry) barbecue sauce. You want this. Yes you do.
Another good recipe for the dog days of August: Grouse salad with Sungold tomatoes and barley. It’s meant to be eaten warm or at room temperature, on the porch at sunset, beer in hand.
Remember the blackened redfish craze back in the 1980s? I do, and I am here to revive that old dish, only this time with catfish caught in Northern California.
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.
Grilled venison heart. Yep, you heard me right. And don’t look away. It’s as awesome as it looks. High heat, great meat and a good marinade are the keys.
I had my first Cajun sauce piquante a year ago, in a grubby cafe near Houma. It was made with alligator, and it was awesome. This version is made with venison, and it’s just as awesome.
Clam cakes? Yep, they’re a Rhode Island tradition. I eat them every time I go to Block Island. Think clam beignet, or a clam donut hole. They are sinfully good.
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!