Small Game
Cooking Rabbit at One Eared Stag Restaurant, Part 1: Rabbit Livers with Watermelon Rind Chutney
Rabbit legs, loins, and even liver; Scott is schooled on the different parts of the rabbit from Robert Phalen, the Chef of One Eared Stag restaurant in Atlanta. In this clip, Robert shows how to break a rabbit down and fry it similar to how you fry chicken. Don’t miss part two of this series here. [youtube…
Read MoreWild Pig Chile Verde
I recently made this at a Hunt.Fish.Feed event in Las Vegas where we served nearly 1,000 men, women and children – and there wasn’t bowl left! We served with warm flour tortillas, shredded lettuce, tomato, cheese, sour cream. If we were at home, I’d add cold Mexican beer.
Read MoreWild Game Pizza
What you slap on your pizza is a matter of choice and what’s available as far as wild game options. For this Wild Game Pizza, I used a variety of sliced game sausage and salami, along with some pretty good cheese. The idea is to make some good use of your cured/and or processed game…
Read MoreBarbecued Frog Legs
Hey, I usually fry them too, but they don’t taste like chicken. This recipe starts with your favorite store-bought barbecue sauce and then you dump a few other ingredients in, just to be different. Allow 2 – 4 legs per person for an appetizer serving.
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