Venison Hearty Scramble

INGREDIENTS 8oz venison, cut into 1/2-inch cubes 1 tablespoon olive oil or bear fat (yes, ‘bear fat’…from a bear) 2 tablespoons chopped onions 1 large potato, cut into 1/2-inch cubes 6 [...]

Leftover Venison & Red Potato Quiche

INGREDIENTS 1 pre-made pie dough in pan (home-made or store bought) 5 large brown cage-free eggs 1⁄4 cup organic half and half 1 pinch of sea salt 2 grinds of fresh cracked pepper 1⁄2 teaspoon [...]

Grilled Backstrap & Eggs

INGREDIENTS 2 backstrap strips, 6-8 inches each and about 1 inch thick 1 tablespoons extra virgin olive oil 1 teaspoon Sea Salt 1 teaspoon Ground black pepper 3/4 teaspoon paprika 1 tablespoon [...]

Leg Roast

It’s that time of year when the temperature outside starts to change and the cooling breezes of late October and early November caress the leaves and blow through the hollows and ridges [...]

Rainbow Trout & Bacon

(Yes! Instead of eggs and bacon, trout and bacon. Delicious.) When you have bacon, you have fat. And for those of you who are just getting into eating wild game, there is usually not much fat on [...]

Eastern Gray Squirrel

This post is dedicated to wild game as table fare! This food has been feeding humans on this continent for thousands of years and is still available today. There is a huge difference between [...]