Posts Tagged ‘Cooking’

campfire rack of lamb
Cooking

Campfire rack of venison

This rustic way of cooking with a simple marinade of herbs and spices over campfire coals will give your venison an incredible flavour.

venison chilli
Cooking

Venison chili and roasted corn

Nothing beats a good bowl of spicy, meat-filled chili before an evening sit in a tree stand. This recipe is a proven hunt-camp winner.

Cooking

Wow burgers

Combine wild game and summer into three awesome meals with these delicious burger recipes.Combine wild game and summer into three awesome meals with these delicious burger recipes, featuring turkey, venison, and bear.

Pan-seared bass with lemon & herb butter sauce
Cooking

Pan-seared bass with lemon & herb butter sauce

I prefer to use largemouth bass for this recipe but smallmouth fillets will work, too. Serve this over a bed of coconut rice or with a nice summer salad.

Cooking

Venison carpaccio with fried capers and citrus oil

These thin slices of lightly seared venison loin rolled in fresh herbs and drizzled with a delicious combination of cream and oil will delight the taste buds.

Cooking

Cracker-crusted venison steak

This recipe has been prepared at our hunt camp since before I was born, and will be made for many more years to come.

cooking organ meat
Cooking

Recipes that celebrate organ meats

Having been a chef for many years, I’ve had the opportunity to work with many different and interesting ingredients, and I am most intrigued by the organs of animals. One of my first experiences was using veal sweetbreads (thymus glands and pancreas). Soaked in buttermilk overnight, then coated lightly in flour and pan-fried in clarified butter, it was delicious!

Peppered bear meal
Cooking

Pepper bear steak Cantonese

Bear meat is still an eyebrow raiser when non-hunting guests
are invited to dinner. This flavourful recipe tends to take away any gamey flavour. Cook bear meat to at least welldone and serve hot.

Cooking

Barbecue mandarin mallard with carrot slaw

This sweet, tangy marinade helps cut the strong flavour of the mallard. If plucking the whole bird isn’t in your game plan, this recipe will work just as well with the breasts only. Carrot slaw and a refreshing lager complete this meal.