Shepherd’s pie originated in the mid-1800s. In its original form, it consists of a red meat cooked in a gravy topped off with mashed potatoes and baked to form somewhat of a casserole. My version utilized ground venison stuffed into a mashed potato “ball” and fried to a golden brown. The ingredients are easy enough, the process is the tricky part. Regardless, this ultra-comfort food is not only unique but extremely satisfying.
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Confit is the process of slow cooking at lower temperature over a period of time in grease or fat. This is contrary to deep frying in a much greater temperature for a short period of time. It was originally meant as a preservation for meats and vegetables. Now, you will see this process intended more as a braising process for immediate consumption. The result of confit can be a smooth rich flavor profile. For this recipe, I used rendered duck fat.
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Jason used deer tongues to create the classic French dish instead of liver. This recipe is so good that it will have you keeping tongues for years to come and maybe even getting them from your hunting buddies. #harvestingnature #meateater #fueledbynature
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Gumbo is the official cuisine of the state of Louisiana. The genesis of gumbo can be traced to several different
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This is a traditional Cajun dish that combines the complexities of smoked sausage and the rich flavors that you get
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Last year I traveled to Oklahoma to hunt the magnificent sandhill crane. These audibly majestic creatures are known as “ribeye
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This is one of those meals that sticks to your ribs. It is easy to master and gives you another
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The Meat Pies in Natchitoches, LA are known throughout the south for their hand sized delicacy. This our wild take on these delicious pies
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