Deer shoulder, slow cooked with some flavors of Senegal: onions, garlic, mustard and cumin. Easy and great with small deer.
OK, I’ll admit it: I like Sad Panda’s orange chicken. The combination of crispy, sweet, spicy and tart is more or less crack cocaine to humans, and I am not immune. Here’s my version of that recipe, done with pheasant, grouse, quail, turkey or partridge.
Chinese tea smoked duck is a fantastic way to eat fat duck breasts, and can be done on a stovetop. No smoker needed.
As a Western hunter, I am used to spot and stalk. But chasing the Coues deer of Arizona made me realize how much I still need to learn.
To many, duck hunting means mallard hunting. Not us. We don’t see many mallards. So that’s why we were willing to drive 12 hours to chase them.
A recipe for bierocks or runzas, bread buns filled with meat, cabbage, sauerkraut and onions. Bierocks can be made with any meat.
Old school venison pot roast, Eastern European style. Great with venison neck or shoulder.
Like Chinese BBQ? You’ll love this recipe. Use duck legs or goose legs, braised in Chinese barbecue sauce.