Don’t mess with perfection. Those Southern Boys and Girls who love them some good ol’ fashioned fried frog legs are onto something; they are delicious. This recipe comes courtesy of my East Texas buddy John and is how is Mamma makes his frog legs. For those of you not familiar with East Texas it is … Continue reading Frog Legs from a Southern Fellow
The total mass of a turkey is always surprising to me. I shoot other big birds like geese and sage hen often but a turkey is just a totally different ball game, and as such needs to be treated that way. Turkeys consist of 5 cuts of meat in total; the breast, the tenderloin, the … Continue reading Wild Turkey Cutlets
Hunters Style Corn Cakes When making any recipe it is always important to gather everything that you need before getting started cooking. The concept, in French, is called Mis en Place. It simply means “things in place” and when you have everything in place while cooking, just like hunting, is that much more enjoyable. Finding … Continue reading Pheasant Hunters Corn Cakes
I am not sure why the hunters I know will pay big bucks for a duck breast in a fancy restaurant but turn all the fowl they shoot into jerky. It has never made much sense to me. That is until I found out how they cooked duck. While a little “shake and bake” can … Continue reading Duck, More Than Just Breasts.
Fishing is not a spot and stalk sport for me most times. Generally I fish by tossing a line into the deep and hoping for the best. But steelheading on the Boise River, right in downtown Boise Idaho, has become a different story all together. I would come, during my lunch break, to an access … Continue reading Big Fish in a Little River