Tag Archives: cooking

Paleo Game Meatballs with Cauliflower Mash & Wild Mushroom Gravy

Tweet Paleo Game Meatballs with Cauliflower Mash & Wild Mushroom Gravy Meatball Ingredients: 2 pounds ground sweet italian Boar/Venison mixed sausage 2 pounds ground Elk 1/3 cup minced flat-leaf parsley leaves 1 medium onion, grated (about 1/2 cup) 3 tablespoons … Continue reading

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Game Stock

TweetGame Stock A good stock is the base for many stews and soups.  One benefit of big game hunting is that one is left with a good deal of bones, the foundation of stock.  There are probably as many stock … Continue reading

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The neck roast (Part 2)–“Sunday Gravy”

TweetGrandma Bee’s Sunday Sauce Occasionally my grandmother would make her tomato sauce with spare ribs or pork neck bones.  As a kid I never realized this variation of sauce was reserved for Sundays and special occasions. In retrospect, the sauce … Continue reading

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The lowly neck roast (Wild Boar) Part 1–Stew

Tweet  When the dust had settled and the giant (north of 300lb) feral pig/Russian sow was dead at our feet little did we know what to expect from the meat.  I typically like to shoot smaller “meat sows.”  And this … Continue reading

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A full freezer…

TweetDear Readers: We apologize for the lack of new material over the past few months. While other blogs might use the excuse of holidays, college and NFL play-offs and the like, we have a better one–We were gone hunting. Whitetail … Continue reading

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Boar Sausage Posole

Tweet Prep Time: 20 Minutes Cook Time: 2 Hours 10 Minutes Servings: 10 INGREDIENTS: 2 lbs sweet italian boar sausage, rolled into 1/2 inch balls 2 tablespoons vegetable oil, divided 1 onion, chopped 3 cloves garlic, minced 2 1/2 quarts … Continue reading

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Elk Carpaccio

TweetElk steak, frozen 1 lb Olive oil Onion salt Bacon salt Fresh ground pepper Capers, 2 tsp Baby Arugula leaves Shaved Parmesan cheese, 2 oz. Dijon mustard, 2 oz. Creamy horse radish, 2 oz. I started with a beautiful piece … Continue reading

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Boar/Elk/Venison Meatballs A La Marinara

Tweet“Seriously, the best meatball I’ve ever had.” Mark Knepel, New Albany, Ohio. Ingredients 2 pounds ground sweet italian Boar/Venison mixed sausage 1 pound ground Elk 4 ounces (1/2 cup) whole milk ricotta 1/3 cup minced flat-leaf parsley leaves 1/3 cup … Continue reading

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Buckeye Rib Dry Rub

Tweet1 part Season salt 1 part Kosher salt  1 part Thyme 1 part Chili powder 1 part ground Oregano 1 part pickling spice 1 part celery salt 1 part Paprika 1 1/2 parts Garlic salt 1 part Red pepper 1/3 … Continue reading

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Smoked Trout Dip

Tweet This recipe comes from the world reknown trout angler, and my personal friend and fellow gastronomer, Mark Knepel. – Prepare a brine of kosher salt, water and sugar (about 1.5 tablespoons kosher salt per cup of water, then a … Continue reading

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