This is an easy one, both to cook and write about. Kabobs are a summer classic, and a great way to use the smaller good cuts of meat left from butchering deer. In fact, I always make a special pile for kabobs for this pieces of meat like the tips of the back strap or … Continue reading Venison Kabobs
Is this a picture of the primative arm that brought down the beast from which this roast was carved? Nope, the picture has nothing to do with this recipe. Kind of. The picture is of a long rifle kit I built a few years ago in a style known as a Kentucky rifle. This style … Continue reading Mississippi Roast
I love food. I love all food, but have a particular affinity for ethnic food (even if it's not my ethnicity). I love to learn about cultures other than my own and I believe food is a large part of any culture. Forget those messy hard shell tacos and canned salsas, I have found true … Continue reading Venison Fajitas
What does S.O.S. stand for? Save our ship? Actually, shit on shingles. I have also heard creamed corned chip beef on toast referred to as such, but this is what we are referring to in my family when we talk about S.O.S. This recipe comes from my gram, who grew up as the daughter of … Continue reading Venison S.O.S.