Tag Archives: hunting

Snow Geese “Pastrami”

Posted on 04/17/2016 by Rufus' Food and Spirits Guide

Our hunting friend asked if we had any use for snow geese since he had a bunch. He made sure to warn us that it is a really gamey hard to cook meat. The only response to free fresh meat … Continue reading →

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Dove with Yogurt Sauce

Posted on 10/30/2015 by Rufus' Food and Spirits Guide

This will work well for quail and pigeon as well. The recipe is adapted from The Silver Spoon. Dove Breasts with Yogurt Sauce 8-12 whole dove breasts still attached to the bone 1 lime 1/2 cup onion finely diced 3 … Continue reading →

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Game Days

Posted on 10/28/2015 by Rufus' Food and Spirits Guide

We can and plan all summer so we can trade all winter with our hunting friends. Katherine’s work friends not only bring her eggs, but venison, duck and even dove, on occasion. In exchange she brings them pickles, jam, pickled … Continue reading →

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Venison Flank with Fresh Tomato Sauce

Posted on 09/03/2015 by Rufus' Food and Spirits Guide

This needs a venison flank about two inches thick to work. Really fresh heirloom tomatoes help a bit too. Venison Flank Stewed in Tomaotes 2 lb venison flank roast 1 tbsp fish sauce 1 tbsp worcestershire sauce 3 tbsp apple … Continue reading →

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Sunday Suppers: Got Venison?

Posted on 03/01/2015 by Rufus' Food and Spirits Guide

Here are some ways to take advantage of deer season or the generosity of your hunter friends like we do. Stuff it Stew it Grill it Sear it Or simply pack it  

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Seared Venison with Blueberry Sauce

Posted on 06/20/2014 by Rufus' Food and Spirits Guide

This recipe utilizes the combination of fresh blueberries and a spicy rub to really bring out the fantastic flavors of  venison. Make sure to use the tenderloin and do not skimp on the blueberries. Spice Rubbed Venison with Blueberry Sauce … Continue reading →

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Venison in an Orange-Honey Sauce

Posted on 03/22/2014 by Rufus' Food and Spirits Guide

This sweet marinade doubles as the poaching liquid and sauce. Make use of fresh-squeezed juice since oranges are coming into season. It is a perfect pairing with the robust flavors of venison. Orange Honey Marinated Venison 2-3 lb venison tenderloin … Continue reading →

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Stewed Rabbit

Posted on 10/19/2013 by Rufus' Food and Spirits Guide

This was our first try with rabbit and it turned out very tasty. Since it was a success we plan on cooking it a few different ways to see if we enjoy it. If so then maybe raising rabbits ourselves … Continue reading →

Posted in Dinner, Food, Italian, Recipes | Tagged , , , | 20 Comments