Harvesting Nature

Author: Dustyn Carroll

Wild Recipes
Dustyn Carroll

Venison Kaleji Masala, or Liver Curry

Since moving to northern Virginia, I have noticed there is a large amount of eastern cuisine around me serving Indian, Afghan and Pakistani dishes. There are a lot of new plates to try and so far, I have yet to find anything I don’t like. One of my favorite dishes is curry; Indian or Thai. Indian curry is usually darker than its Thai equivalent due to the different herbs and cooking time. Although liver is one of the highest sources of nutrients providing iron, copper, vitamin A, B, folic acid, and CoQ10 which helps heart health, it is not always common to find someone who loves liver. There is a common misconception that the liver stores all of the toxins, when in fact it has been scientifically proven the liver has no higher toxin levels than the rest of the body. This recipe is an attempt to educate those on the fence about eating liver; because with the right preparation, anyone can enjoy the taste of venison liver. This is my take on Kaleji Masala which means liver cooked in spices. TIP: If liver is too strong, try soaking in milk for up to an hour before preparation. This will neutralize the flavor; however, it will remove a lot of the nutrients.

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Wild Recipes
Dustyn Carroll

Venison Heart Turnovers

I have always enjoyed a good turnover or empanada. There are many variations and the main difference is how the dough is folded or prepared. Turnovers can be both sweet or savory depending on their filling, but I wanted to try and make one that is both. I was curious how this would work out due to the fact I absolutely love sweet Danish style turnovers, sticky flaky baklava as well as the hearty variants filled with meat such as lamb or beef that are on the other end of the taste spectrum. So how do you get the best of both worlds?

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Wild Recipes
Dustyn Carroll

Honey Butter Pecan Boarkchops

This is not a long-time family recipe, in fact working with the other writers with Harvesting Nature and our supporting companies, I have learned more and more to experiment with wild game to widen my options when preparing the food, I love to eat. My family and I are huge fans of wild boar and anything pork so I wanted to try to make a better version of a honey glazed pork chop I had a while back. As a hunter which a large number of our readers are, you will have far more frozen meat than you will fresh meat to work with; so this recipe will be using a frozen wild boar pork chop, or as I like to call them “boarkchops.” I would like to mention that this meat was processed by Taxidermy and Deer processing in Sapulpa Oklahoma, and I couldn’t be happier with the cuts and speed at which they process animals.

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Hunting
Dustyn Carroll

Trusty Knife

I think all hunters can agree that a good trusty knife is one of the most important pieces of gear to take into the wild. Many knifes serve many different purposes; which is why I have always preferred my Buck PackLight series which comes with a large skinning knife, caper and a gut hook, or as I like to call it, the “unzipper.” With any large game animal, it is easy to start an incision “unzip” the belly with the gut hook and then use the skinning and caper knife to finish the job.

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Hunting
Dustyn Carroll

Waste Not Want Not

This season I set out on my very first Fallow deer, also known as Piebald deer, hunt in the woods of Oklahoma. Fallow deer are an unusually beautiful invasive species that in a lot of places don’t require tags to hunt. I had seen only one in the wild before and that is what spiked my curiosity.

After setting out to learn more about this unique species, I found out that Fallow deer are of Eurasian decent however, they are on most continents. These magnificent creatures have four color patterns; light brown with white spots, dark brown with spots, solid dark brown and pure white.

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