Go from “gamey” to game changing meals with my tactical and practical advice for processing and preparing wild game.
You can check this page each month for free recipes and to see what I’ve been tinkering with for my latest culinary creations. Some may be from my book, Changing The Game. Others may go into future works. Recipes may be main courses, sides, or desserts. I may even throw in a new cocktail or let one of my kids post something if it’s good enough to make the cut. So stay tuned and keep coming back for more.
I’ll also be dropping some advice, “Craig’s Pro Tips” from time to time regarding topics that have helped me put meat in the freezer and delicious meals on the table. No topic is out of play and I’ll be sharing insights on anything that comes to mind including the shortcuts, suggestions and game-changing ideas that have guided me to success in the field, in the kitchen, and in every step of my field-to-fork process for “Changing The Game.”
Stay tuned for more recipes and Pro Tips from Craig Tomsky, author of Changing The Game.
This shaved venison roast and Parmesan over arugula recipe again demonstrates the versatility of how whole venison roasts can be used. Not only did we enjoy the roast with Parmesan and arugula, but the remaining slices, cheese and arugula were used to make roast beast sandwiches the next day. My inspiration for reproducing this dish […]
The key ingredient in my Sexy Mexi Margarita is a homemade lavender simple syrup. Find out for yourself how it blends with your favorite tequila.
My sweet, spicy and smoky stuffed calamari features homemade Andouille sausage and poblano peppers for the smoke and the spice while orange blossom honey and marjoram bring in the sweetness.
My Sweet Italian Venison Sausage is the main flavoring component in my delicately-balanced Baked Orecchiette.
A versatile, earthy and herbaceous, delicate rub that is fantastic on a variety of meats and can be incorporated into various cooking methods.
Whether you have cured your own prosciutto or use store-bought, this classic but more delicate-style recipe of Straw and Hay pasta recipe is the one for you.
I was able to dial in the coordinates and hit the flavor profile I was looking for when concocting my version of the French 75 cocktail.
My Cajun rub and sliced mushrooms take this tuna casserole recipe to new heights.
This authentic Pasta Fagioli is the recipe I grew up with and is from my Sicilian mother. I’m sharing (in full) so you too can enjoy her cooking.
What’s a dirty omelet? Any combination of meat, cheese and vegetables you decide to meld together with your eggs that will rock their worlds.