Thursday, November 21, 2013
Last day of A-Zone '13 rut was starting to pick up and the deer were movin pretty good. These bucks might not be the toads we were after but putting two in the freezer is a great day in my book. Plus you can't beat a day in the hills with my pops and brother. Not a bad way to close out the season!
Friday, October 5, 2012
Here is some salmon my godfather caught while in Alaska last month. I wrap it in foil with garlic, herb de provence, salt/pepper and some butter. Garnish with paper-thin red onion and finish it off under the broiler. Pair with roasted mushroom caps stuffed with lots of garlic, cooking with red onion in the pan. Serv with rice, yum.
So I decided to keep things simple and season everything with Cajun seasoning + some extra black pepper (I am a black pepper feign...) Holy hell, it was awesome! And for once I made enough to keep some leftovers. Yea buddy.
And more meat...(fun knife to cook with)
Did I mention I'm a carnivore?
Real women eat meat.
Thursday, October 4, 2012
I made this recipe for a bunch of friends the other night. Also threw on some kebabs and another nice roast on the BBQ. Here's the brisket recipe I used for the braised venison: http://crepesofwrath.net/2012/09/24/braised-brisket-with-red-wine-prunes/. I took the prunes out half way through to cut down on some of the sweetness. This was everyone's favorite of the night.
Start by searing the roast in olive oil
Remove roast and add sliced onion and whole cloves of garlic.
After cooking for a 15 minutes add red wine and red wine vinegar, then simmer over medium low heat until liquid has evaporated. Then add remaining liquid ingredients, remove from pan, place roast in pan, then pour everything over the roast and stick it in the oven, covered with foil. Let it cook at 325 for a couple hours and you're ready to slice and serve. Enjoy.
Kebabs 2 Ways (both delicious)
1. Pepper chunks (black pepper, ground red pepper, and salt)
2. Cajun strips (cajun seasoning + extra black pepper)
Thursday, September 27, 2012
First time making this recipe, turned out pretty well although I did add a personal touch. The original recipe calls for steaks but I chose to cube my meat (easier to eat with noodles). Recipe can be found via the link below, enjoy.
Sunday, September 23, 2012
After hunting a bottom land bordering the Cache Creek in California's A-zone for nearly two months I found this buck headed to his bed around 8:00 a.m. on the first day of Fall. As I was still hunting a travel corridor I bumped him at 45 yds. He took off just as I brought my rifle up and I dropped him on the second bound. Finished him with a shot through the neck. Hellofa way to bring in the new season! He's a wall-hanger, 3x4 (21" wide X 15" tall). Stay tuned for recipes.