Pheasant Chalupas

Pheasant is extremely challenging to serve because it dries out  so easily when cooked. But this is hands-down one of the best recipes I have ever used for wild birds. Using creamed soups and cheese, this recipe keeps the meat moist and delicious. We par-boil the pheasant breast [...]Read more

Stuffed Venison Brisket

Rolled brisket roasts can be prepared hundreds of ways with a variety of ingredients for stuffing. I decided I wanted to try a “meat lovers” brisket roll. I used the brisket from a young doe take I took recently — the thin, flat cut of meat is perfect to create a [...]Read more

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