By John Brooks
When people think of French food, they think of stuffy, complicated, unsatisfying cuisine: fragile sauces or soufflé that fail with the smallest inattention. This is sometimes true, but what is also true is the countryside in France is full of down to earth hard-working people who cook very good food with what the landscape provides. This recipe is just that. It incorporates waterfowl, some tougher chunks of critter, bacon, and beans. The ingredients in this recipe are less important than the process. Once you get the process down, you can make this dish personal, and use what you have.Continue reading “Wild Game Cassoulet”
By Dennis Deitchman
There’s a million burger recipes out there, but this is one of my favorites. It’s more than a plain ol cheeseburger, but not over the top and impossible to eat. For your burger, you are going to want to add fat to it, as most wild game has little to no fat content. You can do this with beef fat, pork fat, lots of oil, or even frozen butter cubes mixed in. I look for about 10% fat in my grinds, and you can even play with your grind and add different cuts to it.
By Johnny Mack
legacy | ‘legesē | noun:
Continue reading “A Matter Of Legacy”
A thing handed down by a predecessor.
By Johnny Mack
When was the last time you did something for the first time? Try to take yourself back to your mindset when you were there? Were you nervous? Unsure? Felt lost and maybe even overwhelmed?Continue reading “A Letter From The Soulful Hunter”