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by David Draper

This week, Wild Chef reader and Food Fight regular, Levi Banks, gets in on the action with a great turkey dish. Meanwhile, I made a batch of sausage and peppers last weekend, so I’ll see if that has what it takes to best Banks. 
David’s Italian Deer Sausage

Every spring, I make a pretty big batch of deer sausage using Cabela’s Smokehouse Brand Italian Sausage mix, which is amazing stuff. The sausage always disappears fairly quickly, but I make sure to save back a package for a friend’s annual horseshoe tournament, where the browned sausages get sliced and mixed with onions, peppers, and a can of diced tomatoes. Then, the Dutch oven simmers away while we’re out in the hot August sun pitching shoes and drinking beer. Come to think about it, maybe all that beer accounts for why this easy dish is such a crowd favorite.

Levi Banks’s Grilled Turkey

I had a pretty good year last year with deer and we’re still trying to eat all of the venison. A buddy of mine didn’t have as good of a year, but he never seems to have a bad year with turkeys, so I asked him if he had some he’d like to trade. I simply grilled it and brushed it near the end of its time on the grill with a peach BBQ sauce I made. It’s served with corn on the cob from my neighbor’s garden and green beans from my in-law’s garden.

Don’t forget to send in a photo of your favorite fish or wild game dish to fswildchef@gmail.com.

Source: http://www.fieldandstream.com/blogs/wild-chef/2012/08/food-fight-friday-italian-deer-sausage-vs-grilled-wild-turkey

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By Mark Kenyon These days in the bowhunting world, new technologies, tactics and trinkets seem to pop up like wildfire almost daily. There’s always a “next big thing” and as avid hunters – we usually eat it up. Not as common though, are those “next big things”…

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This multi-functional treestand umbrella can be used for weather protection as well as consealment. Use on the ground as a pop-up ground blind.

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by Dave Hurteau

Last week’s “Hunting Terms to Loath” post seemed to hit a nerve, which is great. Glad you liked it. But I think I could be accused of hitting too fat a pitch. What, after all, could be easier than bad-mouthing outdoor television?

Everybody does it. Even the people in outdoor TV do it. When I interview or hunt with producers, videographers, or hosts (who are overwhelmingly nice, likeable people by the way), they routinely talk about how bad every other show is and/or make fun of the worst outdoor TVisms. And yet, despite the near universal opinion that outdoor TV sucks, hunters by the pick-up-truckloads tune in every week.

I don’t think it’s that much of a mystery. Watching a giant buck come trotting through the hedge apples or weaving through the bluestem or thumping over the oak flat with the morning light on him is a rare, rare sight for most of us. To see it, many of us are willing to put up with a circus of grade-school antics and a cascade of moronic clichés. Like it or not, outdoor TV is more and more the (or at least a) public face of our sport. And while we absolutely should piss and moan when we don’t like the way we are being represented, we should also stand up and point and shout when it’s done right.

So here’s your challenge for the weekend: Say something nice about outdoor TV, and then list the shows, if any, that you do like. I’ll start:

[1] TV generally does a good job of highlighting and encouraging the participation of youth, women, and the disabled.

[2] The barrage of embarrassingly tasteless reaction scenes notwithstanding, sometimes they get it right, and when they do it is powerful stuff. I remember one show in particular, I don’t remember the name, in which after shooting a bull elk a young woman sobbed uncontrollably while saying over and over: “That was so intense!” Genuine, appropriate, and powerful.

[3] Maybe I’m wrong here, but it seems like more shows (still a minority, but more) downplay the trophy thing and play up public-land hunting, skills, destinations, and conservation issues.

Shows I have watched and like (for the most part) include:

[1] Jimmy Big Time: How can you go wrong? It makes fun of outdoor TV.

[2] The Best and Worst of Tred Barta: Barta cracks me up—always over the top, often endearingly sappy, and usually right.

[4] Gun It With Benny Spies: The rarest of outdoor TV hosts: one who doesn’t buy his own shtick. Fun and funny.

Source: http://www.fieldandstream.com/blogs/whitetail-365/2012/08/today%E2%80%99s-challenge-say-something-nice-about-outdoor-tv

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We’re starting to get some cooler temperatures in some parts of the country, and with seasons opening out west the opportunities are greater for trying some new venison dishes.

This dish from Stacy Harris, author of Happy Healthy Family, is pretty simple and sounds great. Moroccan Venison Shepherds Pie would be a super addition to any table or a weekend getaway at the cabin.

Here’s what Harris has to say about it: “Sweet potatoes are about the easiest vegetables in the world to grow if you can keep the deer away from them. During late summer, does with fawns find them irresistible. The Moroccan spices and the sweet potatoes make this dish flavorful and exciting. Enjoy!”

For more great recipes like this one, be sure to visit ShopDeerHunting.com and check out Happy Healthy Family for your kitchen or camp!

Moroccan Venison Shepherds Pie
Ingredients:
2 tablespoons olive oil
1 1/2 pounds venison hindquarter, cut into 1-inch cubes
1/2 teaspoon roasted ground cumin
1/2 teaspoon kosher salt
1 onion, chopped
4 cloves garlic, minced
1 tablespoons tomato paste
2 cups beef broth
1/2 teaspoon cumin
1/3 cup raisins
3 tablespoons honey
1/2 teaspoon ground red pepper
1/4 teaspoon ground turmeric
1/2 teaspoon cinnamon, divided
1 cup frozen green peas
4 cups sweet potatoes, peeled and chopped
1 large egg, lightly beaten

Preparation:
Preheat oven to 350 degrees.
Heat oil in a medium-sized skillet over medium high heat. Sprinkle venison with cumin and salt. Add venison to the pan and brown  for about 1 minute on each side. Remove venison from the pan. Add onions and saute for 3 minutes. Add  garlic for about 30 seconds, then add the tomato paste. Stir well.

Add broth to the pan. Bring to a boil, scraping pan to loosen the browned bits. Stir in olives, raisins, honey, ground red pepper,  turmeric, and one half of the cinnamon. Add venison back to the pan. Reduce heat, and simmer 30 minutes. Remove from heat and stir in the peas.

Meanwhile, place sweet potatoes in a pot of boiling water until tender and drain. Sprinkle  with a pinch of salt and the rest of the cinnamon. Beat potatoes with a mixer and add egg.  Continue mixing until well combined. Spoon venison mixture evenly into 4 ramekins.  Spread potato mixture over the venison mixture. Place ramekins on a baking sheet and bake at 350 degrees for 30 minutes or until bubbly. Serve immediately.

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Source: http://feedproxy.google.com/~r/DeerDeerHunting/~3/2iqMvnJsXBE/foodie-friday-moroccan-venison-shepherds-pie

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