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Posts Tagged: cooking

Scott Leysath

Bird Leg Stew – Surprisingly Good!


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As with just about any critter, some body parts are more tender and others more tough. But they’re all good, I mean really good, when cooked properly. If you cut up a couple of pheasants and stick the parts in a slow-cooker with some vegetables and a can of cream of mushroom soup, you’ll eventually […]

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Scott Leysath

Home for the Holidays – Roast Beast


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You could feel the tension in the kitchen. It seemed like one of the goals was to talk as loud as possible and everyone at the same time. I thought, “there must be an easier way.” But for them, it was the easiest way. I really think that they enjoyed the stressful part. It was […]

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Scott Leysath

Finger Food – Easy to Make Wild Game Small Bites


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    Quail Breast and Prosciutto This recipe also works well with chunks of pheasant or chuckar breast. 8 boneless quail breast halves, skin on or off 2 tablespoons olive oil 1 tablespoon Italian seasoning salt and pepper 8 thin slices prosciutto 8 1/2-inch cubes hard cheese (like Swiss, gruyere, dry Jack, etc.) 8 small […]

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Scott Leysath

Sweet, Sour and Spicy Sauce for Game Meat by Scott Leysath


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During the holidays we make giant batches of stuff made with cranberries to serve alongside turkeys and, unfortunately, the green bean casserole. Coincidentally, we do most of our hunting in the fall and winter months so it makes perfect sense to join in-season cranberries with whatever we drag home from the woods. I’m not nuts […]

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Nikki Boxler

Thanksgiving Day Treats – Quick and Easy by Nikki Boxler


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  Bison jalapeño cream cheese rolls What you will need: 1 package of crescent rolls 1/2 lb bison meat cooked (or the meat of your choice…perhaps venison) 1/2 cup cream cheese 2 jalapeno peppers, chopped Step 1: Brown the ground bison. Step 2: Chop the jalapeño peppers and mix them with the cream cheese. Step […]

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Scott Leysath

All We Are Saying is: Give Meat a Chance


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The one that always comes to mind is my Goose Loaf. I had a vision of a terrine-like loaf of pounded goose breast medallions sandwiched between layers of colorful roasted peppers, cheese and fresh basil. When it came time for the big finish, I upended the loaf pan to reveal a bloody pile of nothing […]

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Scott Leysath

Chunky Chili…Mmmm Good!


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If I had a dollar for each time someone told me that they didn’t really care for venison, but they have had some “OK” venison chili, I’d have, well, more money than I have right now. Even if the meat hasn’t been handled properly, maybe it has a little extra gaminess to it, you can […]

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Scott Leysath

A New (and better) Twist on Stuffed Turkey and Duck Breasts


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The next time you set out to stuff a pair of breasts in the traditional manner, try this. Stuff one and don’t stuff the other. Cook them both to the same internal temperature at the breast, ideally around 125 to 130 degrees. Ask a few friends to tell you which breast tastes better. No cheating […]

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