Eat
Hunting is Changing – for the Better
By Chris Eberhart For decades hunter numbers had been declining. More and more hunting was se...
Coquilles Saint-Jacques a L’Ail (Scallops with Garlic and Basil)
By Chris Eberhart Okay, so I didn’t hunt the scallops. I didn’t even gather them. In fact, a friend ...
Schnitzel – Wild Turkey Variety
By Chris Eberhart One of my first tastes of tradition German/Austrian food was schnitzel. I w...
Venison Filet with Tomato and Portobello Mushroom Game Stock Gnocchi
By Chris Eberhart Potato noodles are great stuff, and in case you weren’t aware of this: Gno...
Wild Boar Juniper Cotelettes
By Chris Eberhart I picked up some wild pig cotelettes from my friend Adam G that he shot in Texas t...
Wildschweinpfeffer
By Chris Eberhart It’s sort of like Hasenpfeffer, but with wild boar instead of wild hare. Wi...
Canning with Lorna
By Chris Eberhart At the beginning of the season I had a great offer that I just couldn’t ref...
Venison Tenderloin with Asparagus and Morels on Asparagus Cream Sauce
By Chris Eberhart: Easy, fast, and delicious. It’s hard to do anything wrong with a combination lik...
Loving the Magic Mushroom – Boar and Morel Crème Crepes
By Chris Eberhart: This is about the magic mushroom – the morel. Not so much good for altered...
White Bean and Venison Soup
By Chris Eberhart: Bean soup takes me back to the early years of my childhood, and is something I ha...