Toasting the Hunt
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunt
Chef Hank Shaw Author of Hunter, Gather, Cook: Finding the Forgotten Feast & Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese Ingredients for Roast Woodcock 2 to......
The first half of the 20th Century might well be described as the golden age of the bobwhite. It was an era that produced some of the finest writing ever......
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunt
Chef Hank Shaw Author of Hunter, Gather, Cook: Finding the Forgotten Feast & Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese Ingredients 1 pheasant, cut into serving-size......
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunt
Chef Hank Shaw Author of Hunter, Gather, Cook: Finding the Forgotten Feast & Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese Ingredients 2 cottontail rabbits, or 1 domestic...
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunt
Chef Kipp Bourdeau Pine Creek Sporting Club Okeechobee, FL Ingredients for Venison 1 pound venison tenderloin, trimmed, cut into medallions 1 tablespoon A1 steak sauce 1 tablespoon soy sauce 2......
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunt
Chef Kipp Bourdeau Pine Creek Sporting Club Okeechobee, FL Ingredients for the Elk Chop 4 elk chops, trimmed well 1 tablespoon olive oil 3 juniper berries, crushed 4 garlic cloves, crushed......
Filed In: Bourbon, Drink, Toasting the Hunt
Whiskey can get expensive. And if you have the money, auction houses are happy to cash your checks. For example, Bonhams auction house recently sold Macallan Anniversary 50-years-old for $40,460.......
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunt
Chef Kipp Bourdeau Pine Creek Sporting Club Okeechobee, FL Ingredients & Directions for Steak 1 Allow bone-in rib-eye steak (32 to 34 ounces) to come to room temperature. 2 Brush......
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunt
Chef Kipp Bourdeau Pine Creek Sporting Club Okeechobee, FL Ingredients for the Scallops 8 fresh scallops, u/10 size 1 teaspoon olive oil Directions for the Scallops 1 Remove side muscle......
Filed In: Chef + Plate, Food, Recipe, Restaurant, Toasting the Hunt
Chef Kipp Bourdeau Pine Creek Sporting Club Okeechobee, FL Ingredients 4 fresh hog snapper fillets, skinned, pin bones removed 3 tablespoons unsalted butter 4 fresh lemons, sliced thin 8 shallots, s...
