Category field to table

Hunting is a way of life in much of rural Georgia – something that is passed down from generation to generation.  Some of my earliest memories are being in the woods deer hunting with my daddy, and whether we were hunting deer or dove, he always taught my brother and me to appreciate the animals that we harvested, and to eat what you kill.  While I don’t hunt as often as I did when I was a child, my fiancé is quite the avid sportsman, and loves to bring home things for me to cook. 

Rachel’s fiance Trevor with two beautiful Wood Ducks

After a wood duck hunt last October, my fiancé brought home his birds for me – wood ducks are much smaller than most ducks, but are full of amazing flavor due to their unique diet of acorns and nuts...

Summertime for me means tacos and, in particular, fish tacos.  In the past, we have only grilled the fish but now I’ve discovered how to beer-batter and I’m not sure we’ll ever go back to grilling.  After testing with a few added taco components, we’ve settled on serving the battered-fish with a Cajun Slaw. Follow these easy directions for delicious…  And don’t forget to get fishing on the Bay.

For the beer-battered fish…

In medium size bowl, whisk together 1 1⁄2 tbsp. salt, 1 1⁄2 cups flour, cornstarch, beer, and egg to make a batter. 

Pour Canola oil into a 5-qt. Dutch oven to a depth of 2′; heat until a thermometer reads 375˚. Sprinkle fish with chili powder and salt. Put remaining flour on a plate. Dredge fish in flour; shake off excess. 

Working in batches, dip fish in batter a...

This is one of my go-to recipes for salmon. It’s super easy and always gets great reviews. Try it out and let us know what you think! – Heather

Finished product – yum!

Mix all ingredients except the salmon in a Tupperware or Ziploc bag.

Stir then add salmon. Refrigerate to marinate the fillets for at least 12 hours, 24 hours is preferrable.

After marinating, broil fillets in the oven skin side down. Salmon should broil 7-10 minutes per inch of thickness. Serve with cold amber ale and enjoy!

Amber Ale Salmon

2014-04-22 14:40:00

Serves 5

An easy salmon marinade that turns salmon skeptics into lovers.

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Prep Time

24 hr

Cook Time

10 min

Prep Time

24 hr

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What’s cooking?  More wild game of course! As we come together this holiday weekend with family and friends, there is no better way to celebrate than with food.  I discovered The Meatball Shop in NYC three years ago and was delighted to learn they also have wild game recipes because they have a hunter friend. If ever in the Big Apple do yourself a favor and check out the shop – delicious!  In the meantime, here’s a recipe I’ve adapted for Venison, AKA Bambi, Meatballs – Whitney

Preheat the oven to 450 degrees F.  Drizzle the olive oil into a 9×13-inch  baking dish and use your hands or a paper towel to evenly coat the entire surface.  Set aside.

Combine the butter and chocolate in the top of a double boiler and melt over medium heat...

Our last book recommendations prompted more thinking so here’s our part two… Please keep sending your favorite reads and we’ll update with a part III! 

 A Sand County Almanac by Aldo Leopold
A tribute to the great outdoors and the land we love written by one of the father’s of U.S. wildlife management – a must read for all of us who hunt and fish!

A Walk in the Woods by Bill Bryson
One man’s guide to the wild woods of the Appalachian trail and all its wonders, including bears…

Deer Hunting in Paris by Paula Young Lee
A humorous memoir of a vegetarian Korean American woman finding her way to learn how to hunt and sharing recipes.

The Scavenger’s Guide to Haute Cuisine by Steve Rinella
A personal tale of a man’s journey to understand the things we eat and our place in the world while also l...