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Cookin' on the Wild Side

Don't Freeze that Venison - Can it!
Here's one of my favorite ways to preserve meat - canning. This works well for those less-tender cuts of meat and is a quick way to have something available without having to wait for thawing.
Cookin' on the Wild Side
Tuesday, October 09, 2012 12:44:20 p.m.
Chef Tim's BBQ Sauces: Basic brings out the best
When it comes to barbecue sauces, there are three types that you'd find on my dishes. You could call them basic - but they always seem to bring out the best of what I've got cooking on the grill.
Cookin' on the Wild Side
Tuesday, September 25, 2012 1:16:11 p.m.
Dove Poppers: Peppers pop the doves!
If you are looking for a celebratory meal to mark the opening month of the state's fall hunting seasons, I've got one -- just in time Wisconsin's dove season under way until November 9 statewide.
Cookin' on the Wild Side
Friday, September 07, 2012 2:12:47 p.m.
Store turkey works for easy Plum Turkey
The Spring Turkey Season is over. Let's eat. Whether you got your bird or not, now is the perfect time to try this simply great recipe that anyone can do.
Cookin' on the Wild Side
Friday, July 13, 2012 4:07:21 p.m.
Bacon-wrapped dove breast
Today's offering from Chef Tim is just in time for the September 1 opening day of the dove hunting season. "For those of you successful in bagging a limit of those elusive birds, here's a favorite recipe of mine," Chef Tim says. "This recipe works for any dark or red meat." The mourning dove hunting season runs September 1 to November 1.
Cookin' on the Wild Side
Thursday, July 12, 2012 11:07:42 a.m.
Last revised: Tuesday, August 21, 2018

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