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.
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Goose often gets relegated to autumnal meals, full of heavy sauces and rich flavours, but it can also shine in a light, summery meal like this one. This is also a great way to help clear your freezer of last year’s goose in preparation of this year’s hunting season. Use whatever vegetables you have that are at their peak of ripeness; this time of year it is tomatoes, peppers, cucumbers, zucchini, and basil. You can find packages of dried ramen noodles at any Asian grocer or many large grocery chains, but if you can’t seem to find them, just use the packages of instant ramen soup available everywhere. Simply set aside or discard the seasoning packet (try it on popcorn!) and use the noodles for the salad. This meal is best enjoyed eaten outside in the sun!
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I hunt a lot. And every year I consistently harvest mule deer, whitetail deer, pronghorn antelope, upland birds, ducks and geese, squirrels, and rabbits. My wife eats and loves everything – except for the squirrels and rabbits. I’ve tried multiple recipes, but nothing has converted her. But when she saw the crispy golden fried rabbit on the plate, she couldn’t resist trying it. She and our 5-year-old daughter devoured the juicy, crusty pieces of finger-licking goodness.
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The next best thing to hunting a wild turkey is eating it. Wild turkey is a fantastic bird to both hunt and observe, and they are an absolute thrill to harvest. Anyone that has hunted turkeys long enough is likely to have more than one frustrating hunting experience, but when you are fortunate enough to fill your tag on a fired-up gobbler, all the frustration is worth it in the end. As we wind down after a long cold winter and begin looking forward to Spring, this take on a classic French dish is the perfect meal to bridge the gap between seasons and get us thinking about the turkey woods we love so much.
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Georgia, which is located in between the Black and Caspian Seas, is a country well known for its stuffed breads. The most famous is khachapuri, a boat shaped bread stuffed with cheese and egg that has gained a lot of popularity recently. There are many more types found around the country though, most of which are regionally specific. Kubdari are meat-filled breads from the Svaneti region and are usually stuffed with a mixture of chopped pork and beef. I used chopped bottom round steaks from a whitetail leg instead, which worked beautifully.
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I am always confident in harvesting a cottontail rabbit or two in the small patch of trees at my in-laws farm in southwestern Minnesota. So I invited my brother-in-law to join me on a brief hunt in the -5 degrees on a cold January afternoon. In less than a minute, we had a couple bunnies up and running. I made a successful clean head shot using a 70 year old open sight .22 rifle that my dad used to shoot rabbits with at his childhood farm in Nebraska.
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As the archery and waterfowl seasons come to a close, we turn our attention to smaller quarry, such as squirrels. Squirrels are not only a blast to hunt, especially for kids, but they are also delicious. This recipe is pretty simple but it does require submerging the meat in a wet brine for 2-3 days. The brining process keeps the meat juicy and can also help to tenderize tough pieces. These make a perfect appetizer for those weekend movie nights or football games.
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“What should we do with the neck? Just cut out whatever meat you can for grind!” Nope! The neck roast is too often overlooked for a meal. I wanted to highlight this badass chunk of meat with an equally badass recipe. You can actually do this recipe with any neck roast; deer, ram, antelope or even a huge elk! So next time you’re tired of carving out grind meat for your next burger, just remember you have a great excuse to be lazy, you’re gonna make Beer Braised Venison Neck Roast.
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My family and I typically make our own venison sausage from scratch, but occasionally I come across a new seasoning
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After a long, cold day out in the field it’s nice to come home to a warm, feel good meal that takes you back to the “hunting with your grandfather” days. This one is my personal takes on a classic, Jalapeño Whitetail Stew. This dish will have you covered for a few days up to a week! It’s perfect for a cozy at home dinner and also great as left overs warmed up for on the go!
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