By David Draper

On Wednesday, I wrote about my great venison pastrami experiment. Today I'm showing you what I did with it: pastrami on rye with provolone and a good yellow mustard. Served with a side of pickled green beans. Now that’s a lunch.

Keep those food photos coming. You can send them fswildchef@gmail.com and we’ll post the best ones here.

By David Draper

In the virtual pages of The New York Times, I came across this article about the rising popularity of buffalo meat. In the seemingly cyclical world of food trends, this story comes around every few years, touting buffalo meat as a healthy, sustainable—albeit pricey—alternative to beef. While I haven’t eaten buffalo enough times to form a strong opinion, I’m not surprised about its newfound (again) popularity among an American public obsessed with all things food.

From the Times:
“What happened, producers and retailers say, is that the buffalo, the great ruminant of the Plains—once endangered, now raised on ranches by the tens of thousands—has thundered into an era of growing buyer concern about where food comes from, what an animal dined on and how it all affects the planet.

By David Draper

One of the highlights of waterfowl hunting (or waterfowl hunting done right anyway) is a hearty breakfast cooked up in the blind. It’s been 20 years, at least, since I’ve had one of my Dad’s bacon-and-egg sandwiches, yet I can still conjure the contrasting textures of squishy white bread and crunchy bacon. The egg yolk would mix with yellow mustard to create a taste unequaled in any “haute cuisine” kitchen.

By David Draper

In what surely must be a sign of the apocalypse, humble hash is now being served at fine restaurants. According to a recent article in The New York Times:

As meat has become larded with high status, and as diner food is reinvented with culinary credibility, hash is coming up in the world. Modern meat-and-potatoes lovers, meet hash, your new best friend. Friendly to home cooks and on the upswing with chefs, who make it from corned beef, pastrami, Texas barbecue, leftover prime rib, lamb necks or duck tongues, hash is thrillingly easy to cook and deeply satisfying to eat.