Recipes
Dove, Mango and Bacon
Apparently, there are only two ways to cook doves in the U.S. You can either cook the snot out of them in a tomato or cream sauce or marinate them for an eternity and wrap them in jalapeno and bacon. Whatever it takes to make them taste less like doves. I’ve found that faster is…
Read MoreDeer Meatloaf with Herb Crust
This recipe works with any ground antlered game meat. Whether grinding it yourself or having it ground for you at the processor, make sure the meat is coarsely ground. The thicker the grind, the better the meatloaf. Ingredient measurements don’t have to be exact! Donny likes this one with “yeller” mustard.
Read MoreElk Backstrap with Brandy, Orange and Leeks
This recipe calls for brandy – so I have to say this: CAUTION! WARNING! DANGER! Adding alcohol to a hot pan or anywhere near an open flame WILL cause the alcohol to ignite. Be very careful. Keep your face, curtains and anything you don’t want to set on fire away from the pan.
Read MoreRosemary and Pepper Tuna Steak
Be careful not to overcook your tuna. Just in the photo, just sear the outside and keep the middle that nice red color. Watch this Sporting Chef show on cooking a variety fish on CarbonTV. Tune in to Sporting Chef TV on Sportsman Channel, check your local listings for times.
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