Better than the “Fried/Smothered” cottontail. Mixed Cream of mushroom and cream of celery with jalapenos, bell pepper, and Rajun Cajun seasoning. Layered the cut up bunny on top. Topped with … Continue Reading →

Growing up our Dad always raised rabbits, quail, and anything else he could put on the dinner table to feed 6 kids. It’s been probably 40 years since I’ve eaten … Continue Reading →

Always wanted to try some venison slim jims so got me some High Mountain Snackin Stick mix-hickory blend. Used as directed-no extra fat, etc. Curing in the fridge right now … Continue Reading →

Payoff last night for all the hard work I put in bringing home the venison. Just at touch overcooked but not too shabby. It’s lunch time now and I’m making myself … Continue Reading →

Season over-time to pull the troops together for some processing. Nothing changed on our burger this year-nothing to change! 10 lbs venison to 5 lbs 80/20 ground beef to 1 … Continue Reading →

Never was much on wild hog ham but shot a 80-90 lb sow this year and kept the hindquarters/backstrap. Gave one hindquarter to Geno and kept the other one. Talked … Continue Reading →

  First batch of venison jerky in the new dehydrator-jalapeno seasoned, peppered, and a touch of liquid smoke. Whitetail and Red Stag from my neighbor since I haven’t harvested my … Continue Reading →

OK, this has nothing to do with the “bottle” of wine I finished before I grilled this venison backstrap tonight. With that said, this could have been the best medium … Continue Reading →

Deep fried wild turkey breast basket with a side of peppered country gravy-can you taste it?? Sure was good last night after a few cold ones.

  Olive oil and seasoning straight to the grill or milk/egg wash rolled in flour then deep fried-that is the question!!! Decisions decisions!