Experience suggests this angle is the most effective and efficient knife blade angle for wild game processing? Learn why and how to achieve it.
Tag: Changing the game
Small Plates – Sauteed Venison Heart with Shallot and Green Apple
This sautéed venison heart recipe with shallot and green apple brings out a simple yet complex flavor profile reminiscent of Mediterranean cuisines.
Small Plates – Sautéed Pepperoni and Fennel
Sautéed Pepperoni and Fennel… for two. Oooo.
Caprese Salad or Tomato, Basil, and Mozzarella
Caprese salad also referred to as “tomato, basil and mozzarella” can be done multiple ways depending on the types of tomatoes and mozzarella you have on hand. Here’s are our takes on it.
Developing an Understanding of How and Where to Begin Butchering Your Own Harvests
Field to Fork Process While many of us know how to process our own harvests and optimize cuts of meat for flavor and tenderness as described in my book, “Changing The Game,” there is a significant portion of the hunting population who do not or have never tried doing their own game butchering for a […]
OUR American Dressing… the Ultimate of Condiments
American dressing … my amped-up version of Russian dressing is a fabulous condiment as well as salad dressing that can be enjoyed in a number of various ways.
Strategic Management of Game Meat
I am sharing this post at this time because some of you, may have recently looked at your freezer(s) and thought, “I wish I had another package of this cut or that cut to make this recipe.” So, I just wanted to share my thoughts on how I manage the game meat that I harvest […]
Craig’s Coleslaw
There are very few store-bought coleslaws that wow me and make me think, “I have to come back and get some more of this.” So, I developed my own coleslaw and am sharing it with you.
Cocktail Mary
I decided to give Bloody Mary a make-over. Let’s be frank, here. Bloody Mary was never my kind of drink. But, with a little help from her friends here at changingthewildgame.com… she just may be the hit of your next party.
Craig’s Cocktail Sauce
This is my go-to cocktail sauce that can be used on all types of seafood!