Korean Chili Spice Rubbed Venison Flank Steak!
Drew and I plodded on in search of his first turkey, headlamps showed the trail ahead. The land we hiked toward was public, but entirely surrounded by private property. To circumvent any trespassing violations we had to stay below the “high water mark” alongside the river. A boot width wide the trail was our rout. … Continue reading Wild Turkey Salad Time
The berry patch I was walking in had more bear scat in ten square feet than I had seen in the prior several years combined. It was unreal in both quantity and structure – “berries in and berries out” give an apt description of the type and consistency. The scrub brush I was in, aptly … Continue reading Bear Ham
Coming up in the food scene in Boise I was always told stories of a bad-ass bowhunting chef. He had worked his way up from being a dishwasher to running one of the most respected restaurants in the whole state of Idaho. He did this at a place called “The Gamekeeper”…I mean how could I … Continue reading Interview – Chef Mark Owsley
>>>>>Please refer to the more detailed section here for a better “how too” guide on making fresh sausages. Some might say that wild game has too much flavor for a typical bratwurst recipe. I disagree! These are killer and taste like the old country. 2 pounds Venison or other wild animal, diced 1 pound fat … Continue reading Bratwurst Recipe