The Wild Life

I won't insult you - today, at least - by offering up a venison taco recipe. My guess is, if you're capable of finding and reading t...

I love country-fried steak. I want it written as the Cause of Death in my obituary – not “Congestive Heart Failure” or “Myocardial Inf...

The last time I roasted a duck, I stuffed the cavity of a mottled with apples and celery and onions, seasoned the skin, and basted it ...

I’d assume if you can make a hamburger, you can make sliders. There’s just a slight change-up in the overall design and purpose of sliders. ...

With wild pork, sometimes, you just don’t know what you’re gonna get. Take a sow I shot back in March. Her shoulder roast turned into fantas...

Now, before we start, know this - I am allergic to onions. I loathe mushrooms. And I am disgusted by slimy chunks of tomato. I strain even t...

The Prize Pig for this recipe is a 90-120 lb. dry sow or young boar, preferably a fat one taken during the acorn drop or who frequents the l...

I had my first bite of gator when I was six or seven. It was the 80's. Times were free and loose back then. The restaurant owner was a p...

A hot wood duck shoot is heart-stopping action. Why not flip it into a hot heart-stopping breakfast? OK Fellow Fatties, take your de-boned d...

Some people claim venison should NEVER be marinated. If you cook it right, they say, it won’t taste gamey and come out tender without the ad...