When I shot my first whitetail doe this year, I knew what cuts exactly I wanted. Having plans for yourRead more
We just released our most recent spice blend! In our searching we found that this is the ONLY spice blend made specifically for small game! It’s amazing on Squirrel, Rabbit, Hare, Beaver, Coyote, Nutria and so much more!Read more
If you’ve ever spent time on or near a military base, chances are you’ve eaten Filipino food. Its this beautiful blend of simplicity and complex flavors that led it to be one of my favorite cuisines. We would go to the little restaurant in a strip mall, just outside of base, and be absolutely stuffed full with all the food they would give us. The one thing we always made sure to get extra of was the lumpia. Lumpia is the Filipino version of an egg roll, but so much better. Simple aromatics lightly seasoned build the base of this dish, but after that, you are free to play with the flavors as you like!Read more
There is a story behind this recipe. On a recent episode of the Harvesting Nature Wild Fish and Game Podcast (episode 418) Justin and I came up with a recipe on the fly. Scrolling through Instagram, the first wild game he encountered was goose, so we collaborated on a brand new goose recipe in real time, tossing ideas back and forth and writing it all down so we could cook it later.Read more
My favorite attribute of the backstrap is its readiness to be eaten right away. I hang and age my quartersRead more
Enjoy Justin’s preparation of the best wild pig cured ham you will find around. It is wet cured for six days, then smoked, and glazed with maple and honey. Simply Superb!Read more
This Korean inspired recipe uses gochujang chili paste which is spicy, tangy, smoky, and sweet to flavor the seared venison steaks, creating an amazing dish best served over a bed of warm noodles.Read more
Enjoy this delicious fried wild pork dish which finds its inspiration from several different cuisines. The tangy, creamy beer sauce pairs perfectly with the crunch of the fried pork and is great served over your favorite starch.Read more
The crostini has made a name for itself in restaurants, at dinner parties, and for home date night. The canvas of a blank French bread allows the chef to paint the diner’s palette with a full flavor experience all in one bite. Working with the crostini can open creative avenues without requiring much time or cooking experience, and therefore making it one of my favorite ways to practice building complex and well-rounded flavor profiles I can then rotate into my cooking compilation.
This venison and cherry onion jam crostini tells an entire story in just one bite. The cherry onion jam is savory, but just a little sweet, with a kick of heat from the jalapenos. The sour cream and horseradish add a cool freshness to the rich cherry onion jam. Everything piles perfectly atop the tender venison backstrap.
I’m not sure if this is considered fusion, but if so is there such a thing as French redneck Caribbean fusion? Sous vide turns those old, tough squirrels into juicy, tender, flavorful game. Tacticalories Rude Boy rub is the perfect rub for this recipe and seasoning the meat prior to vacuum sealing and cooking helps concentrate the flavors.Read more