Some of our favorite posts from last year.
It might seem odd to start a recipe with "I don't recommend killing rattlesnakes," but that's how this one starts. I like rattlesnakes. I'll even go out of my way to leave them alone to go about their lives. But I'm also a realist. I know there are places where rattlesnakes and kids or pets don't need to share a space. And I know that many get killed each year.
Adhering to my "don't kill it if you aren't going to use it" theory on things, anytime I hear a friend or neighbor has taken a rattlesnake, I'll skin it out and cook it up. They are surprisingly tasty. Most importantly, it is safety first when dealing with a venomous snake. They can still bite, even after they are dead. Use a long handled tool to remove the head before handling the snake.
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Here at the Timber 2 Table kitchen, our Lodge cast iron is our go to for cooking just about anything. While cast iron is tough stuff, it isn't indestructable. Avoid these downfalls to keep your cast iron cookware in tip top shape.
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The hearts are one of the most underutilized parts of a deer. All too often, they get left behind in the woods. These tacos are a perfect way to try them for the first time.
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Wild turkey meat is some of the best meat in the woods, but not taking care of it properly between the hunt and the plate can lead to less-than-perfect table fare. Use these tips to make your wild turkey dishes all they can be.
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Speaking of ruining wild turkey meat, leaving it in the woods is a great way to do just that. Wild turkey gizzards, hearts and livers make for some really great meals. Never cleaned a gizzard before? Here is a step-by-step guide to doing just that.
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Everyone needs a go-to chili recipe. Here is a good one to start with. Change it around to make it yours by adding, taking away, or switching the ingredients.
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A sharp knife is the most important tool in the wild game kitchen. I carry my favorites with me wherever I go to cook. Here are seven styles every kitchen should have.
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Spinach and artichoke dip is always a hit at any party. So is grilled backstrap. How can you go wrong with grilled backstrap stuffed with spinach and artichoke dip? You can't. Here is the recipe.
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New users of cast-iron cookware can easily find themselves overwhelmed at the available options at their local kitchen shop. These seven pieces will get you started. Fair warning though, once you get started, you'll never want to stop
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Can anything be better than grilled backstrap? Dipping it in this chili lime butter dipping sauce can. Bonus, it's pretty awesome drizzled over pizza as well.
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