Cooking on the Wild Side

Quail and rice recipe

This quail dish is a treat for bird hunters, even if they didn’t have much luck in the field. The rice will carry this stretch this meal so everyone gets their fill. […]

Cooking on the Wild Side

Basic venison summer sausage

Fall is a special time for sportsmen in the Carolinas, and it has managed to shine through all the weather we’ve had this year, including two hurricanes. Fish are biting, and most hunting seasons are open. There were repairs this year that had to be placed in front of the honey-do list, but occasionally sportsmen need a break — even in the worst of times — and the fish and game cooperated. 

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Cooking on the Wild Side

Leftover turkey has life with this recipe

Regular readers of this column know there is always one turkey recipe each spring to go with the turkey season. Only once before have I added a second turkey recipe, but I’m going to do it again. It’s a turkey pie, cooked in a cast-iron pan, that can be cooked in the oven or taken outside to the grill in the warming May weather. It makes a lot, too, so there will be plenty for lunches for a few days.

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Cooking on the Wild Side

Blackened venison stew

Winters in the Carolinas typically aren’t harsh, at least not for more than a few days at a time, but there will be a few times it’s nice to have a pot of something simmering and ready to eat to help warm up. 

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