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Monthly Archives: March 2020

Blackened Venison Backstrap

The key to blackening is to use a heavy skillet, preferably cast iron, and screaming-hot heat. Restaurants that serve blackened meats and fish keep a white-hot skillet over a burner at all times. I highly recommend that you open the doors and windows and provide as much ventilation as possible. Done properly, there’s plenty of […]

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Recipe: Turkey Thigh Pot Pie

In North America, a pot pie is usually made with a flaky pie crust on top. The filling can be baked in a pie shell, or on a dish with just the top crust. Pot pies are easy to put together, and the only challenge is to decide on a store-bought pie crust or to […]

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