Cooking on the Wild Side
Turkey Cordon Bleu (almost)
Put that wild gobbler’s breast to work in a big, delicious way with this turkey recipe. […]
Cooking on the Wild Side
Cooking on the Wild Side
Grilled double-bacon venison cheeseburger roll
This month’s recipe includes venison, bacon and cheese. With this combination, it has to be good. Factor in that it’s cooked on a grill, and it keeps adding points. […]
Cooking on the Wild Side
Quail and rice recipe
This wonderful quail dish is a bird hunter’s delight. […]
Cooking on the Wild Side
Hearty soup for a cold day
Rice and cream of mushroom makes this venison-based soup a great winter meal. […]
Cooking on the Wild Side
Mango barbecue shrimp
If you haven’t been outside for a while, let me warn you, the temperature is leaning heavily toward the hot side. Cool days are in the mid-80s, and hot days steam into the 90s, with humidity numbers almost as high. Still, it’s comfortable most evenings to cook on your deck or patio. […]
Cooking on the Wild Side
Leftover turkey has life
Regular readers of this column know there is always one turkey recipe each spring to go with the turkey season. Only once before have I added a second turkey recipe, but I’m going to do it again. It’s a turkey pie, cooked in a cast-iron pan, that can be cooked in the oven or taken outside to the grill in the warming May weather. It makes a lot, too, so there will be plenty for lunches for a few days. […]
Cooking on the Wild Side
Gobbler grub
This simple recipe for oven-roasted wild turkey will leave you strutting. […]
Cooking on the Wild Side
Blackened venison stew
Winters in the South typically aren’t harsh, at least not for more than a few days at a time, but there will be a few times it’s nice to have a pot of something simmering and ready to eat to help warm up. […]
Cooking on the Wild Side
Venison cube steak
Cube steak is an excellent and easy way to fix venison. It’s a hearty, heart-warming meal for a cold January evening. […]