Jason Thornton, Author at Mississippi Sportsman

While the traditional Osso Buco uses veal, this recipe incorporates the shank of the deer, the part that exists below the knee of each leg. […]

After one week of letting the brine work its magic, you are left with some of the finest venison sandwich meat known to man. […]

This Cajun Fish Chowder recipe is one that once you make it, it becomes a regular part of your kitchen menu rotation. […]

The problems surrounding wild pigs is nothing new. But these problematic critters can be quite the treat around the dinner table. […]

These fish cakes are similar to crab cakes. They make for either an excellent appetizer or even a main course meal. […]

This recipe is easy to master and gives you another way to use some of your prime cuts, including backstrap from that deer you harvested. […]