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  • Jun 12, 2014 :  Recipes

    Breakthrough Duck Soup

    This outstanding recipe for duck soup from Charlotte Albrecht, a great Texas hunt camp cook, will help tide you over til the start of waterfowl season. Read More
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  • Nov 18, 2013 :  Recipes, ProStaff, Deer

    Canned Venison Memories

    We canned a total of 21 jars of venison and since we could only cook 7 jars at a time, this took us hours to complete. We sat in Rods farm house kitchen while each batch cooked and told stories and talked for hours. It was one of those days I know I will think back on and remember for years to come. Getting in the outdoors is what the trip was about, but I won’t remember the specific details of this doe hunt forever. However, the time spent with my dad, Rod and our friend Bob canning venison will always be a memory I will look back on and smile. Read More
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  • Oct 08, 2013 :  Recipes

    Venison, Roasted Peppers, and Goat Cheese Sandwiches

    Everyone seems to be on-the-go these days, and while sandwiches are the perfect food for that, THIS is the sandwich that you really need to pay attention to. A sandwich. A simple, delicious sandwich. Really, does anything more need to be said? I think you'd be hard-pressed to find anyone on Earth who would not enjoy this meal.
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  • Jul 08, 2013 :  Recipes

    Venison Sausage Smothered in Italian Tomatoes and Onions

    When I send my deer to be processed, I make certain to get some sausage made. Or you can give it a try yourself. This tasty recipe will up your deer hunting ante. Delicious.
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  • Apr 11, 2013 :  Recipes

    The World's Best Deer Chili

    For much of my adult life I have sought the El Dorado of venison chili recipes, the Bowl of Red where the emphasis was on its ease of preparation, its authenticity and its high degree of can’t miss. During this exaggerated period of dissatisfaction, I’ve eaten spoonfuls of really terrible chilies and I’ve gluttonized a handful of really spectacular ones. Until very recently, all of my personal attempts at the creation of chili had run the gamut of eatable: from rather putrid plops of over-spiced craziness to the margins of “no one was killed.” Read More
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