This is a television feature piece I did recently on venison. Click continue reading for the recipe.
I know a lot of people hunt for trophy deer, the bucks with the big racks. I don’t. I am always looking for a yearling. A small deer that is tender and mild in flavor. For me it is the difference between lamb and mutton. I have eaten mutton but would always choose lamb over … Continue reading Venison Liver with Pickled Green Onions, Bacon and Peas and Carrots
My nephew and I amble slowly up to the creek bank. It’s early enough that the cold morning air causes a light fog to rise off the warm, black water, but does nothing to lift the low-lying cover fogging my brain. I yawn. I wish I’d had that second cup of coffee. It’s hard to … Continue reading Teddy Roosevelt Fished Here
The difference between Edna Lewis’ book The Taste of Country Cooking and countless other cookbooks is she truly celebrates food. Not only is it a celebration but it is the gospel of farm to table eating, a hymn of fresh, great tasting, whole food that should be sung loudly as the new testament of eating … Continue reading Edna Lewis: The Taste of Country Cooking