Fish is not a very traditional breakfast protein, usually falling to the wayside to things like bacon or sausage. It is definite breakfast or brunch material,  and the salty/smoky nature of the fish seems to be the perfect substitute for ham. Any time I am able to find a parallel between domestic and wild…

After the hustle and bustle of the hunting seasons has come to a halt, there is still adventure to be had. I always remember my father putting early spring fishing for trout on a pedestal. Searching for trout that have been eating nothing other than tiny midges and crustaceans under the ice, or in the…

Bear Fat is such a versatile ingredient for the kitchen, it is stable, flavorful, and the perfect substitute for butter or shortening. Bears tote a lot of this stuff around in the fall and it is not something that should go to waste. It is easily rendered down and stores well in the fridge. I…

Everybody loves ribs, and for good reason. Ribs are juicy, tender, smoky, and the perfect excuse to make cornbread. Venison ribs on the other hand seem to take a back seat when it comes to butchering, usually ending up in the grind pile or the field. It is a shame because deer ribs are excellent…

There are many things in life that may seem futile to others. We live in a reality where it is not necessary to consume our time for little reward. Things are done by hand less and less, and most things fall under the category of “ain’t nobody got time for that!” We don’t churn our…

It’s that time of year that turkey is on the menu for many across the US. Wild turkey is amazing table fare, and I am always pleased to get a bird for the fall spread. Roulades offer the amazing benefit of white and dark meat in a single cut, and utilizing sous vide cooking alleviates…

  I will admit I am somewhat a burger-holic. While “backstraps” are the meat of choice  leaving most freezers first, my freezer struggles to hold ground venison. I love cheeseburgers, and playing with different flavors, buns, and cheeses. This is a burger that I am proud of, it has that rich flavor of chili and…

  Bearclaws are a classic pastry, fluffy, flaky, sweet, and a solid almond filling. What isn’t so classic, is bear fat in the recipe. Let me assure you, these belong in your hunting camp. Early morning perc coffee and one of these bad boys is sure to satisfy that morning sweet tooth. The use of…

Don’t get me wrong, I love a good piece of elk loin. It’s an idea welcomed by most, and super tasty. I’m guessing you don’t exactly need a simple recipe on how to cook a steak though. What about the less desirables, like that church bell bouncing under a bull elk when he bugles. Those…

Belonging to a family with a strong Hispanic background, I have a place in my heart for a warm bunch of flour tortillas. My grandmother always seemed to whip up a batch at the drop of a hat, and the comal never left its’ home on the corner of the stove. The perfect fluffy, warm…