It was a windy Saturday in November when I gathered my two older boys, my nephew and my buddy for a road trip to the happy antelope grounds. We had drawn the not that coveted doe tag for the area and were looking to make meat. I had filled my freezer already with an elk, … Continue reading Antelope Kefta
Author: Chef Randy King
Wild Turkey Mole
Mole sauce is a strangely ubiquitous term in the cooking world. I like to equate it to “gravy” in the English language. Mole can be green, red, brown and black – with all sorts of shades of “grandmas favorite” tossed in (Los favoritos de la abuela). Mole is usually a mix of chilies pureed with … Continue reading Wild Turkey Mole
Pemmican
The elk were a meager 70 yards away. My father, buddy and I had spotted them from over a mile off and had managed to sneak, undetected, to well within shooting distance. It felt like a hunt that was coming together as I slipped out from behind a tree, aimed my scope to just in … Continue reading Pemmican
Gochujang Marinated Flank Steak with Ramen
Korean Chili Spice Rubbed Venison Flank Steak!
Buck, Buck, Moose – Interview with Hank Shaw
Sometimes it is cool to know people. I happen to know Hank, he is a good dude. That said - the man has launched an ambitious new book, backed by a Kickstarter Campaign, on cooking venison called Buck, Buck, Moose. Take a gander at the interview below - or on the Stands with the new issue of … Continue reading Buck, Buck, Moose – Interview with Hank Shaw
