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Month: September, 2015

Maque Choux

This looks fantastic!! Check out The McCallum Shamrock Patch for lots of great meal ideas.

The McCallum's Shamrock Patch

Maque chouxMaque Choux has always been one of my favorite traditional dishes of Southern Louisiana; combining corn, red bell pepper, onion, and  garlic, celery, tomato, thyme Crystal hot sauce and spices with a rich cultural background of Creole and American Indian influence it makes one fantastic side dish for your Cajun or Creole main dishes.

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Wild Venison Breakfast Sausages with Sautéed Mustard Greens

Great for a tailgate breakfast.

Harvesting Nature

Venison Breakfast Sausage

Contributed by Editor-in-Chief J. Townsend

Breakfast is claimed to be the most important meals of the day so why don’t more breakfast recipes contain wild game ingredients? We are here to change that with this simple yet delicious breakfast sausage recipe using some ground wild venison. It is important to start your day with a well balanced meal so we decided to sauté up some fresh Mustard Greens to add on the side.

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Poutine with Venison Bolognese

Beer and poutine. Nothing better on a football weekend.

Harvesting Nature

Poutine with Venison Bolognese

Article Contributed by Field Staff Writer S. West.

The heat, mosquitoes, and stifling humidity of a southern Ontario summer are well and truly upon us, which is difficult for me since I’m not a ‘summer guy’.  The summer months may be all well and good for those that are into that sort of thing, but for me this time of the year only makes me pine for the chill mornings and crisp breezes of my autumn hunting seasons.  By mid-summer I’ve also managed to work my way through all but the most vestigial remnants of my fall venison.  Often I’m down to a few sausages and the ground venison that has not yet found its way onto my grill in burger patty form.  That’s where this Venison Bolognese Poutine comes in. 

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Ground Venison Enchilada French Fries

Great football watching food!!

Harvesting Nature

Venison Enchilada Fries

Recipe contributed by Editor in Chief J. Townsend. Photos by Creative Director J. Deardorff.

We all have our guilty pleasures when it comes to food. For some it is ice cream while for others it could be pizza. For me, French Fries. I have always loved fried potatoes. We grew up eating a lot of potatoes and it has certainly resonated in my adulthood. There is just something to be said about the crispy outside and mushy interior of a French Fry. The only added bonus is when it is dipped in an amazing sauce which accentuates the already pleasing flavor.

Well my friends, I have a double bonus for you all today. Not only am I suggesting to top your French fries with Enchilada sauce, but I am also recommending that you toss some ground venison on there as well. To make this process even smoother, I will be…

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