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Posts Tagged: cooking

Scott Leysath

EVERYONE’S FAVORITE – TIME TO CLEAN OUT THE FREEZER


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  It’s the annual “Clean Out Your Freezer” event, happening in your kitchen or garage this week. Not next week, not next month, this week. You know that it has to be done, but then, so does setting up trail cameras and scouting for good animals, but both of those activities are more fun than […]

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Scott Leysath

HOT FUN IN THE SUMMERTIME – SAUSAGE PARTY


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  No doubt you’ve heard the expression, “Never visit the sausage factory.” Of course, that’s because most folks just don’t want to see what goes into making sausage. We’ve all heard tales of lips, ears, glands and all things gristly that, once passed through a meat grinder, get crammed into a casing and loaded into […]

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Scott Leysath

VENISON AND WINE PAIRING #101


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Dear Scott, My snotty friends all make fun of me because I drink white wine with venison. They tell me that I’m missing out on what they call “the complex pairing of a well-seasoned piece of lean, grilled meat with a peppery zinfandel.” What should I do? I don’t like red wine and I really […]

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Scott Leysath

MAKING SUPER-EASY MEAT SAUCE FOR VENISON BURGER OR SAUSAGE


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Whenever I make a meaty red sauce, I make a giant batch. I’ll use some of it for a few days on pasta, chicken, over burgers, with meatballs or spread over pizza dough. The rest is divided into smaller batches, cooled and packed for the freezer. When I’m short on prep time, I can quick-thaw […]

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Scott Leysath

TENDERIZING TOUGH CUTS WITH A SOUS VIDE (SUE VEED) COOKER


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Several blogs ago, I wrote about how I wasn’t a likely candidate for a $500 Sous Vide cooker. Well, I still haven’t invested in a high-dollar unit, but I’ve been using the snot out of a couple of lower-priced models. In case you haven’t heard, sous vide (pronounced sue veed) is a cool kitchen technique […]

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Scott Leysath

HOW TO MAKE DELICIOUS AND TASTY VENISON BURGERS


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I know people who don’t add much, or any, fat to their ground venison. Just salt and pepper for seasoning and no added beef or pork fat. They seem perfectly content with the way their meat turns out, so it’s really not my place to tell them that they might be missing something. One man’s […]

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Scott Leysath

KEEPING IT SIMPLE – CAVEMAN FARE


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I recently returned from what is appropriately known as, a “trip of a lifetime” to South Africa. We were there to shoot stuff for “The Sporting Chef” TV show. Our group shot a bunch of animals I wasn’t familiar with, but soon I was able to tell the difference between a waterbuck and a blesbok. […]

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Melissa Bachman

YUM – BACON-FRIED SQUIRREL


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I’m a huge fan of eating wild game for many reasons. First, I grew up on it so its what I’m used to. Second, it’s incredibly healthy for you! People often wonder what’s in my freezer – I can promise you that on any given day there’s no telling what kind of wild game assortment […]

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