Photo above: A little light reading to get excited for deer season. After defrosting 2 lbs of ground venison in the refrigerator, I mixed in curry seasoning, hot pepper, salt, pepper, and olive oil. Using a measuring cup to form the burgers makes the process easier. Baked for 12 minutes at 400 degrees. Nice andContinue reading “Spicy curry venison burgers”
Starting with a defrosted 2 pounds of ground venison, I mixed it with olive oil and coated a muffin tray with the oil too. Baked for 10 minutes at 400 degrees, then let sit and cool. Served with salad, cheese and hot sause.
The skipjack became the State Boat of Maryland in 1985 and they are the last working boats under sail in the United States. In winter, fleets of skipjacks used to dredge oysters from the floor of the Chesapeake Bay. The decline of skipjacks is a mirror to the decline of oysters available to the marketplace, but oystersContinue reading “Cook those oysters”
As we get closer to the upcoming deer season I often pull out what’s left from last season to experiment with meals. This Indian seasoning is a combination I have been planning on for quite some time but never used until a couple of days ago. We had a packet of Tikka Masala spice inContinue reading “Venison Tikka Masala”
I was determined to go fishing this past Saturday, no matter what time of day it turned out to be. After getting my “chores” done and checked off the list, it was about 1:30pm as I left my driveway with kayak and gear. This would be a challenge, because the day was sunny and warm,Continue reading “Bay Breakfast”
Today my dog and I had venison steak for lunch. Mine included eggs and cole slaw – his was served on the deck. While my wife and son rarely eat venison, I am sure Tucker will gladly join me anytime I cook it. 🙂 Venison is one of the most nutritious meats one can eat.Continue reading “Woods to Table”