Game

January 9, 2015 - Wild Game Cookbook

Barbeque-Baked Raccoon Remove every bit of fat from raccoon. Parboil it with a 1/4 cup salt and two or three each: onions, potatoes, small rutabaga. When raccoon is tender, cool, remove meat from bones, and dice. Place in baking pan. Mix together: two bay leaves, crumbled; one bottle barbeque sauce; one can tomato paste; two...
Read More

November 26, 2012 - A Hot and Sweet Jerky Recipe

I had jerky in the dehydrator pretty quick last week because that is one of Ross’s favorite things–and he wanted some of his own deer jerky. He wanted it hot, and I tried a couple different small batches before coming up with his favorite recipe. I looked at about half a dozen recipes before developing...
Read More

November 24, 2012 - Backstrap

Life is almost back to normal here at Sassafras House. Weston’s gone to town to be with his girlfriend before they head back to Morgantown tomorrow, and I just have Ross and Morgan left here at the farm. Ross will be home until Tuesday. I put about half of the leftover turkey in the freezer,...
Read More

November 22, 2012 - How to Cook a Deer Heart

Oh my. This post is not for everyone! It’s for those of you interested in making the most of a deer. People sometimes throw away the organs, but they are good meat! And I’m sure there are as many ways to prepare a deer heart as there are hunters, but here is how I prepared...
Read More