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Dispatch from Turkey: How to Make Venison Kebaps

Online Editors — Wed, 23 May 2012 10:58:47 -0400

by David Draper

I've been traveling through Turkey for the past couple of weeks, both in Istanbul and along the Mediterranean coast. Most of my time was spent doing lots of “research” a.k.a. eating, and if there's one thing I took away from all this hard work it's that Turkey is a street-food country. Everywhere I traveled, there was someone on a street corner selling something to eat, whether it be roasted corn or chestnuts, simit (sort of like a sesame-encrusted bagel), rice-stuffed mussels, fresh melon, or, like most places in Europe, some type of grilled or roasted meat on a skewer.

Of the skewered meats, one of my favorites was an adana kebap, like those from Musam Ocakbasi just a block or so off Istanbul’s Taksim Square. Adana, or kiyma, kebap is made from ground meat, usually lamb, that gets molded onto a long, flat skewer and grilled over coals. A little crunchy on the outside and moist in the middle, the kebap is served with a warm flatbread and zerzavat, an onion salad (see recipe below). Some places also provide either a yogurt or spicy tomato sauce as well.

I couldn't help but think an adana kebap could translate into something from the Wild Chef freezer, so I did a little research and came up with this recipe using ground venison in place of the lamb. If you mix your ground venison a little heavy on the pork or beef tallow, all the better, as you want to keep the mixture as moist as possible. In the following recipe, I added an egg to help hold everything together.

Venison Adana Kebaps

Ingredients
- 1 pound ground venison
- 1 egg
- 3 to 4 cloves garlic, minced
- 1 red pepper, diced
- 1/2 cup parsley, chopped fine
- 1 tsp. red pepper flakes
- 1 tsp. cumin
- 1 tsp. salt

Directions
1. Add the ingredients to a large bowl and, using your hands, mix everything together quickly, but thoroughly. Cover and place the bowl in the refrigerator for about an hour to let the flavors combine and mixture set.

2. Remove the meat mix from the refrigerator and pull off a piece about the size of an egg. Form this tightly and evenly along the length of a flat skewer. (Try to find the widest, flattest skewers you can. These are close to what they use in Turkey, though not exact.) And if you don't have a flat skewer, you can form elongated patties, sort of like a flattened sausage. Repeat with the remaining mix.

3. Place the skewers over a medium-hot fire and grill, turning often, until the outside is a bit charred and the inside is cooked through. Serve with warm flat bread and zerzavat.

Zerzavat

Ingredients
- 1 medium red onion, sliced thin
- 1 tsp. sumac
- 1/4 cup parsley, chopped fine
- 1/2 tsp. salt
- 4 lemon wedges

Directions
Mix first four ingredients together and serve immediately with lemon wedges.

Contest: What’s Your Secret to Better Venison Burgers?

Sarah Smith — Mon, 21 May 2012 12:08:05 -0400

by David Draper

I’ve run into many hunters, even those who love and live on game meat—except they don’t like venison burgers. “Too dry,” they say. Or, “Won’t stick together.” I’ve even heard grown men who will wolf down a deer steak say that ground venison, pressed and pattied, is “too gamey.”

Humanitarian that I am, and goodwill ambassador of game meat, I’d like to enlighten those poor people who are missing out on one of summer’s best meals: a deer burger cooked over open flame. And I’d like your help. Give me your best tip or secret ingredient for making venison burgers that stick together and taste great. I’ll sort through them and pick a couple of winners.

The best tip or ingredient will receive a great prize package, including a new cast-iron pan from Camp Chef. I’ll also award two runners-up with special game and fish seasoning blends from Hi Mountain Seasonings and Cabela’s.

Tips must be posted in the comment section by 5 p.m. (Mountain Time) on Friday, May 25, to be eligible.

Food Fight Friday: Venison Shanks vs. Turkey Tenders

Sarah Smith — Fri, 18 May 2012 09:36:21 -0400

by David Draper

Although both of these dishes were cooked within the last week or so, stylistically they’re of two very different seasons. The first, a hearty braise of venison shanks, reminds me of winter, when roasting meats is the affair of long days trapped inside. In the second, that icon of April—the wild turkey—is prepared simply and quickly. Served with asparagus and mushrooms, it’s just the thing to get you in the mood for spring.

Braised Venison Shanks

You’re probably tired of hearing this, but I’ll say it again anyway: Venison shanks are the best cut a deer or elk has to offer. Braised long enough, the meat falls off the bone, offering a rich and tasty alternative to plain old pot roast. These were served with a Dijon mustard pan sauce and garlicky cannellini beans and tomatoes. The only thing missing was a big chunk of crusty bread with which to clean my plate.

Spring Pasta With Turkey and Mushrooms

For the traveling turkey hunter, spring is a sleep-deprived blur. I got home from my most recent trip to find a fridge that was virtually empty, save for a bunch of asparagus and some mushrooms, both of which were nearing the end of their lifespan. Luckily, I also had some fresh turkey breasts in tow, from which I peeled the tenders, diced them and served up in a quick and simple pasta before hitting the sack for some much needed sleep.

Think you’ve got a great food photo? Put it to the test in an upcoming Food Fight Friday. Just send you photos, along with a short description, to fswildchef@gmail.com.

The 35 Best Photos From Field & Stream's 2012 Spring Trail Cam Contest: Round II

Dave_Maccar — Tue, 15 May 2012 12:15:02 -0400

Who says trail cams are only fun in the fall? Set yours out this spring, then send us your best photos. You could win a new Bushnell Trophy Cam HD (MSRP $323.95).

Here's how it works. This contest will have three rounds. The first, Round I, began, March 12, and closed on April 12. Round II ran from April 12 to May 12, and Round III from May 14 to June 14. We're giving away three Bushnell Trophy Cam HDs (MSRP: $323.95) in each round, one cam each to the top three entries, as chosen by our editors.

Congrats to users luna, mod70 and Semibald, who each have won a Trophy Cam for their shots in Round II.

So go set your trail cams up already. And have fun! --The Editors

Click here for more info on the prizes.

Click here to enter ROUND III of the 2012 SPRING TRAIL CAM CONTEST

Prepping: Have You Ever Canned Venison?

Sarah Smith — Mon, 14 May 2012 10:58:11 -0400

by David Draper

As obsessed with (and frankly, terrified of) a nuclear disaster as I was when I was young, the whole doomsday madness going on today has pretty much passed me by. Maybe living within sight of an ICBM bunker, one gets used to having an ever-present harbinger of the End Times in your backyard. That, or I’m just too busy to care. Still, there is one thing Wild Chef readers and doomsday preppers have in common: a perhaps unhealthy obsession with food.

The real problem I have with the preppers is the kinds of food they’re putting up. I’m not sure I want to live in a world where I have to eat white rice and something called textured soy protein every day. And what about working your way through a three-month supply of Rice-a-Roni? That thought alone is enough to make me hope my house takes a direct hit from the first Russian SCARP (which, considering the Minuteman missile buried across the road, is not that unlikely).

So, what would I live on should the Mayans be right? Well, there’s probably at least 200 pounds of fish and wild game in the deep freeze that I'll have to do something with before it goes bad. That means making a lot of jerky, corned venison and other salt- and/or smoked-cured meats.

Putting all that meat up will probably also mean canning some of it. Sadly, canned venison, or any other meat for that matter, is something I don’t have much experience with, other than eating a jar of it late one night at some backwoods Pennsylvania bar. I remember it was pretty tasty, though that might be more due the state I was in at the time.

So I’m thinking about canning some of my wild game, more because I need to make room in the freezer than for any sort of doomsday prepping. Have any of you done it, and if so, what tips can you share? Is it worth the time and trouble?

5 Tips For Safer Summer Grilling

Sarah Smith — Mon, 07 May 2012 12:54:13 -0400

by David Draper

I know for many Wild Chef readers every season is grilling season, but the rest of the world is just now getting fired up to grill. Cooking over coals (or propane if you must) doesn’t just happen at home; summer also means grilling in the great outdoors. Whether you’re putting the fire to fish, wild game, or tamer fare, either at home or away, here are five tips for safer grilling this summer.

1. If you’re picnicking, pack along a minimum of three gallons of clean water. When handling raw meat, you’ll need to wash your hands, and utensils, regularly -- and you can’t always count on having water handy in the woods. Make sure to have plenty of paper towels, extra dishcloths, or moist towelettes along as well.

2. Have a couple of cutting boards at the ready so you can use a different one for meats and veggies. Same goes for serving platters and plates. Cross contamination is one of the leading causes of food poisoning.

3. Keep food cold. Bacteria starts growing at temperatures above 40 degrees so don’t pull the meat out of the fridge or cooler until just before you throw it on the grill.

4. If at all possible, thaw frozen meat -- especially poultry -- slowly in the refrigerator or, if you must, in sealed packages submerged in cold (never warm or hot) water. Thawing meat on the kitchen counter is an invitation for bacteria to thrive.

5. The most important grilling tool in your arsenal is a good, reliable food thermometer. It’s safer, not to mention easier and more reliable, than cutting into the meat (and losing all those tasty juices). Make sure to know the FDA’s recommended minimum temperatures for the meat your cooking.

Do you have any other tips for safer, and easier grilling this summer? If so, let’s hear them.

The 50 Best Field & Stream Reader Photos from April 2012

Dave_Maccar — Wed, 02 May 2012 09:25:49 -0400

Each month, Field & Stream editors review the hundreds of photos submitted by readers to our Trophy Room. If your photo is chosen to be printed in the Game Faces section of the magazine, you’ll win a Rapala Fish ‘N Fillet knife!

Submit your photos here!

Here are the other best reader photo collections from this year:

January 2012

February 2012

March 2012

Do Rutting Bucks Really Taste Different?

Sarah Smith — Mon, 23 Apr 2012 10:21:35 -0400

by David Draper

Recently, a Wild Chef reader e-mailed me with a good question, and I’d like to ask for your help answering it. Chris killed an old buck during last fall’s rut and he found the meat to be “not really appetizing.” This is a story you hear from deer hunters quite a bit, though I’ve rarely experienced “gamey” game meat.

During Nebraska’s rifle season last fall I killed the buck in the photo and two does, which all had a musky odor when I cleaned them. The meat smelled strong, too, but the flavor wasn’t horrible—just different. And the first deer I ever killed came back from the processor virtually inedible (for which I blame the processor). Other than that, every deer I’ve tagged, whether it be whitetail or mule deer, rutting buck or young doe (with the exception of yearling fawns, which taste like veal), have pretty much all tasted great.

However, I’m betting Wild Chef readers have some strong, and varying, opinions on this subject. As well as some great ideas for helping Chris turn his unappetizing venison into some delicious dishes. Read Chris’s e-mail and my response, then post your comments below.

I have a question for you: Do you have a lot of experience with meat from old, rutting bucks? This past year I took what was hands down the oldest deer of my life, and it was during the peak of the rut. The meat has a smell and taste that is not really appetizing. I’ve generally always taken does and the meat was fine, but then I’ve generally always taken them to a processor too. Last year’s buck was the first one I’ve really worked up on my own, start to finish, so I’m wondering if I did or didn’t do something that might have contributed to the smell and taste. I’ve always heard that an old, rutting buck won’t taste good, but I hear a lot of things, if you know what I mean.
Thanks,
Chris

My response:
There could be a number of factors at play here: the deer’s age, the rut, the butchering. Did the meat or the deer smell rank when you were cutting it? I shot a buck and two does last fall in the peak of the rut and they all had a strong “rutty” odor to them (yes, even the does). It was the first time I had encountered that. While the meat does have a distinct taste, it’s not too off-putting thankfully. However, it’s not the sweet meat I’m used to eating. You might try soaking the meat in milk or buttermilk before you cook it up. That might help the taste. Jerky or sausage is another way to make use of less than desirable cuts. Good luck.

Food Fight Friday: Mexican Stew vs. Ethiopian BBQ

Sarah Smith — Fri, 20 Apr 2012 09:45:05 -0400

by David Draper

Last week, Wild Chef reader Levi Banks gave us some great-looking Southwestern-inspired venison steaks, but this week he’s hopped the pond to Africa. His wife’s Ethiopian-style barbecue venison looks amazing and is cooked to perfection. I’m even intrigued by the purple cauliflower, which I’m betting tastes as unique as it looks. Still, I’m in it to win it, so he’ll have to face off against what might be my all-time favorite dish—guisada, prepared here with pronghorn.

David Draper’s Pronghorn Guisada

Translated from Spanish, guisada means stew, although most refer to carne guisada as meat gravy. I first found a recipe for venison guisada in the NRA Members Wild Game Cookbook many years ago, though I’ve since adapted and refined that original version. Of all the meats I’ve made this with -- and I’ve tried about everything -- pronghorn is the best. Something about the meat’s flavor lends itself to Tex-Mex recipes. Check back next week for a recipe.

Levi Banks’ Barbecued Venison with Plum Sauce and Pan Roasted Cauliflower

We are in the process of adopting from Ethiopia, so we decided we had better learn about the country—and what better way than by learning about the food. My wife worked for a few hours and dirtied a lot of dishes to make this. She had to make a few substitutions (no fresh plums or tamarind paste), but it was worth it. It's based on a recipe that used beef from The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa.

Don’t let Levi hog the spotlight. I know you’ve got some great wild game photos to share. Just send them fswildchef@gmail.com and we’ll feature them here.

Wild Sides: Squash and Broccoli Bake

Sarah Smith — Mon, 16 Apr 2012 11:24:01 -0400

by David Draper

The recipe would probably be more appropriate posted in the fall, but the other day, in my root cellar, I (literally) stumbled over a milk crate full of spaghetti squash that I’d overlooked all winter. Normally I use the pasta substitute as a delivery system for some marinara or venison ragù, but here they were, forgotten in the basement. Suffice to say, I’ll be cooking a lot of squash in the coming weeks and will be trying some new recipes, like this simple squash-and-vegetable bake.

Squash and Broccoli Bake

Ingredients:
-1 spaghetti squash, cut in half lengthwise
-1 tsp. salt
-1 small head broccoli, rinsed and chopped
-2 Tbsp. olive oil
-1 Tbsp. butter
-1 medium onion, diced
-3 garlic cloves, minced
-¼ cup Parmesan cheese, grated
-1 ½ tsp. dried parsley
-1 ½ tsp. dried thyme
-Salt, pepper and red pepper flakes to taste

Directions:
1. Preheat oven to 375 degrees. Remove seeds and pulp from one of the squash halves. (Bag and save second half for later use.) Salt and pepper the open face of the squash. Place the squash open-side down in an oven-safe baking dish. Add water to a depth of about 1 inch. Bake in oven for 30 to 45 minutes, until the tip of a knife pierces the skin easily.

2. Meanwhile, bring 2 quarts of water and 1 tsp. salt to a boil in a medium saucepan. Add broccoli and blanch for 3 to 4 minutes to set color. Drain and reserve.

3. Heat olive oil and butter in a sauté pan set over medium heat. Add onion and cook until just translucent, about 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Toss drained broccoli with onions and garlic and sauté briefly. Remove from heat.

4. When the squash is cooked, remove it from the oven. Using a fork, pull the meat from the squash, transferring it to a large bowl. Toss the squash with the broccoli, onions, and garlic. Stir in the Parmesan, along with the herbs and salt and pepper. Scoop mix back into the squash half and place in the oven. Bake until cheese is melted, about 10 minutes.

The Toast: A Review of Crown Royal Black

Online Editors — Fri, 13 Apr 2012 14:22:33 -0400

By Colin Kearns

Draper and I have been talking about adding another regular on the blog — something to help wash down all of the great game and fish that’s served here. So, we present The Toast. Every now and then we’ll bring reviews, recipes and stories of our favorite drinks (and, no, not all will be booze) to enjoy with a meal or just to celebrate a good day outdoors.

I’ll kick The Toast off with some notes about a new whiskey I was lucky to enjoy over the last month: Crown Royal Black. I’m definitely more of a bourbon and rye guy, but I enjoy Canadian whiskey now and then. I’ve always liked classic Crown — but now I like Black more.

Black (90 proof) is stronger than Crown Royal (80 proof), and, as it’s name suggests, is darker in color — thanks to the added oak flavor. The whiskey is a little sweet, with notes of maple and vanilla. And, man, is it smooth. A couple Fridays ago, at the end of the workday, a few of us at the office enjoyed a drink of Black, neat. We were all impressed by how easy it went down.

I was curious how Black would work in a cocktail, so last night, with the last of my bottle, I mixed an Old Fashioned. I took one sip and wished I’d used the entire bottle for this cocktail. It was bold. It was smooth. It was balanced. I mean, it was really good. If only I could’ve made another…

I’ve written about the Old Fashioned before, but what follows is what I’ve found to be the absolute perfect recipe. (The “research” was grueling, let me tell you.) I hope you enjoy.

The (Perfect) Old Fashioned

Ingredients
1/4 ounce rich simple syrup*
3 dashes Angostura bitters
2 ounces Crown Royal Black (or a good rye or bourbon)
Orange peel for garnish

*Unlike simple syrup, which is equal parts sugar and water, a rich simple syrup is two parts sugar to one part water. Add two cups of turbinado sugar and one cup water to a sauce pan. Heat over medium low, stirring frequently to dissolve the sugar. As soon as the syrup shows signs of boiling, remove it from the heat and let cool. The syrup will last about a month.

Directions
Add the syrup and bitters to a rocks glass and stir. Add the whiskey. Add ice (preferably one large block) and stir about 20 to 30 times, or until you feel the outside of the glass turn cold. Let the cocktail sit.

In the meantime, cut a chunk of peel from an orange. (You want the peel only. The white pith will make the drink bitter.) Hold the peel over the glass, and squeeze the oils in to the drink. Then run the peel around the rim of the glass before dropping it into the drink. Stir the cocktail a couple more times. Cheers.

The 50 Best Photos From Field & Stream's 2012 Spring Trail Cam Contest: Round I

Dave_Maccar — Thu, 12 Apr 2012 15:22:02 -0400

Who says trail cams are only fun in the fall? Set yours out this spring, then send us your best photos. You could win a new Bushnell Trophy Cam HD (MSRP $323.95).

Here's how it works. This contest will have three rounds. The first, Round I, starts today, March 12, and closes on April 12. Round II runs from April 12 to May 12, and Round III from May 12 to June 12. We're giving away three Bushnell Trophy Cam HDs (MSRP: $323.95) in each round, one cam each to the top three entries, as chosen by our editors.

Congratulations to users Kim Doucette Kelly, Isham C. Shelby and Stephen Schimacher who each will receive a camera for their entries in Round!

So go set your trail cams up already. And have fun! --The Editors

Click here for more info on the prizes.

Click here to enter ROUND II of the 2012 SPRING TRAIL CAM CONTEST

Food Fight Friday: Elk Steak vs. Deer Steak

Online Editors — Thu, 12 Apr 2012 14:33:45 -0400

by David Draper

This nice spring weather we’ve all been enjoying has really kick-started our favorite time of year—grilling season. It’s time to break out the coals and kettle grill, season up some steaks, burgers, ribs and chops, and put meat to the fire. Or, if you were lucky enough to win a Wild Chef contest, like reader Levi Banks, then you could just heat up the Camp Chef Grill Pan and cook your venison steaks on it. Coincidentally, I did the same with some elks steaks the other day. Now it’s up to you to decide whose looks better.

Draper’s Elk Steaks

I can’t take all the credit for these steaks as I didn’t shoot the elk they came from; my girlfriend T. Rebel’s dad did. Last fall, he drew a once-in-a-lifetime Nebraska bull tag, and I got the honor of guiding him to a nice 6x6. In return, he let me have some meat (and allows me to date his daughter). Fair trade, I say. These steaks were simply cooked. First, I got my pan screaming hot, then grilled them for about 4 to 5 minutes on each side, rotating them 90 degrees after a few minutes to get the cool cross-hatched grill marks you see here.

Mrs. Levi Banks Southwestern Venison Steaks

My wife did this one. I have to give her credit: She sometimes asks what I would like or how it might be good, and I just said, “I don't know, grill it?” She sliced up some deer with just salt and pepper and cooked it in the grill pan I got as a prize from the Wild Chef. Then the veggies—red onion, red bell pepper, zucchini, and corn—were sautéed in another pan with a little cumin and maybe chili powder. Then obviously the green stuff is guacamole.

Vote for your favorite, and don’t forget to send your food photos to fswildchef@gmail.com.

Eating Red Meat Makes You Happier

Online Editors — Wed, 11 Apr 2012 10:25:13 -0400

by David Draper

I learned not so long ago that if you don’t like what science is telling you, keep reading the newspapers because surely another study will come along that supports your belief system. You might remember my post last month railing against Harvard post-doctorate fellow An Pan’s study claiming those of us who ate red meat had a 20 percent greater chance of dying. (Kudos to commenter Beerbear who noted: Huh, so I move from 100 percent into the 120 percent chance of dying category...I’ll be danged.)

Well, I knew if I kept searching, I’d find some equally smart folks who would tell me it was okay to eat red meat. This study reported in The Telegraph gives proof to something I’ve known all along: Eating meat makes you happy.

Professor Felice Jacka, who led the research by Deakin University in Victoria [Australia] said: We had originally thought that red meat might not be good for mental health but it turns out that it actually may be quite important. When we looked at women consuming less than the recommended amount of red meat in our study, we found that they were twice as likely to have a diagnosed depressive or anxiety disorder as those consuming the recommended amount.

Now, because I called out An Pan for generalizing, I will admit to doing the same and point out the link between happiness and eating didn’t extend to all meats.

"Interestingly, there was no relationship between other forms of protein, such as chicken, pork, fish or plant-based proteins, and mental health. Vegetarianism was not the explanation either.”

However, I’m not a post-doctoral fellow at Harvard who is trying to support an empirical fact, but instead, just a humble blogger looking to justify his diet and kick-start the conversation supporting my belief (not fact) that all food-based research is biased one way or the other. So, I’m going to keep eating like I do until my own mortality gets too scary to bear, at which time I’ll probably just lie to my doctor.

I think Wild Chef reader Crowman said it best in my previous post: Eat right, exercise daily, die anyway.

The 50 Best Field & Stream Reader Photos from March 2012

Dave_Maccar — Thu, 05 Apr 2012 15:00:43 -0400

Submit your photos here!

Here are the other best reader photo collections from this year:

January 2012

February 2012

March Madness: The Final Four of All-Purpose Deer Rifles

Dave_Maccar — Tue, 03 Apr 2012 14:20:35 -0400

by Dave Hurteau

So far this tourney has been like hanging with Gomer Pile: “Surpise”—the Kimber 84M gets booted in the first round. “Surprise”—the Ruger No. 1 makes the Final Four. “Surprise”—the Remington 700 obliterates the great Savage 99. I expected the 700 to win the last matchup, but not by such a wide margin?

Anyway, with the 700 and 70 predictably moving on, the Savage squeaking past the Weatherby, and the No. 1 upsetting the X7, our Final Four is set. So let’s tip it off. As usual, check out the bracket (you can click here to print out a copy if you want to fill it out by hand). Then vote for your preferred all-purpose whitetail rifle in each matchup below to begin the Final Four round and see which two guns will go head-to-head for the F&S All-Pourpose Whitetail Rifle Championship.

Division I Final Four
(1) Winchester Model 70: The rifleman’s rifle is back better than ever, and the Featherweight version is both easy to carry and deadly at long ranges. Jack would approve.
(2) Savage 11/111: One of several modern successors of the classic Model 110, this one features Savage’s proven AccuTrigger, the new AccuStock, and is nicely priced.

Division II Final Four
(1) Remington Model 700: Perhaps the most popular American bolt action ever made, even though it’s a push feed. Its time-tested accuracy has only been enhanced by the new X-Mark Pro trigger.
(7) Ruger No. 1: If you’re a really good hunter, this single-shot is all you need. A compact killer that looks as good as it shoots.

Tell Us Your Favorite Kitchen Gadget, Win a Sushi Maker Winner Announced

Sarah Smith — Mon, 26 Mar 2012 10:41:34 -0400

by David Draper

Thanks to all the readers who took the time to tell us about their favorite kitchen gadgets. Among all the shout-outs to Kitchen Aid mixers (which I covet from afar), Ninja processors (which I’d never heard of before), and coffee makers (obvious choice), were some truly great posts. Some were funny, some were serious, and some were just plain odd. And you guys know I’m a big fan of odd.

One of my favorites posts came from usmcturkey, who, I’m pretty sure, was serious when he nominated his Moo Mixer. You’ve got to be pretty passionate about your beverage of choice and secure in your manhood to proudly sip from a frothy cup of chocolate milk that moos.

I think Wild Chef reader Sanjuancb might have an unhealthy obsession with Alton Brown, but I do have to agree with his assessment that the wooden spoon is pretty much the ultimate kitchen utensil. Even though, like Levi Banks mentions, it was many a parent’s disciplinary tool of choice when I was growing up. (You might not think a wooden spoon can’t break against an adolescent’s butt, but, trust me, it can. And, before you call child protective services, let me just say my brother totally deserved it.)

Another utensil that got some props (and stood in when mom didn’t have a wooden spoon handy) was the spatula. From reader 2lb. test:

My FoodSaver is near the top of the list but it pales in comparison to the usefulness of my sharpened spatula. It’s just a normal spatula that I grinded an edge on. Making cheesesteaks or grilled cheese? Do your stirring and flipping, pull it off and slice the sandwich to manageable size. Great for slicing pizza and even vegetables in a pinch. It’s also handy for scraping on stuck-on grime during clean up.

But the best comment, and the winner of the Sushezi, was posted over on the Field & Stream Facebook page, where reader Bob Lindsey gave props, I think, to his better half when he said without his wife, he “could barely boil water.” I’m no Dr. Phil here, but calling your wife a kitchen gadget might not be the compliment she is looking for, Bob. My advice: Be very suspect about what she’s serving you for the next few weeks lest you end up with an “accidental” case of food poisoning.

Kentucky vs. Indiana: A Sweet 16 Record-Buck Showdown

Dave_Maccar — Wed, 21 Mar 2012 14:50:39 -0400

Bona fide hoops junkies circled this game with the glitter pen the instant this year’s NCAA tournament brackets were revealed: Kentucky versus Indiana.

This pair of college basketball bluebloods squares off Friday night in the marquee matchup of the Sweet 16. Featuring two of the most hallowed traditions and rabid fan bases in the college game, the Wildcats (with seven NCAA championships) and the Hoosiers (with five) have claimed the tourney’s ultimate prize a combined dozen times. Judging by their thrilling battle in December (which Indiana won on a three-point buzzer beater), the rematch could go down as an instant classic, with the winner well on its way to hoisting the Wooden Trophy in April.

But that’s not the only trophy competition represented by this heated border-rivalry: Both states are big buck strongholds that vie for bragging rights in the deer woods as well as the hardwood.

So let’s take a look at Kentucky and Indiana’s all-time top tines, as recorded in the Boone & Crockett Club record book through the 2010 deer season, the most recent year for which complete stats are available. Here are the top four typical and top four nontypical bucks from each state—truly a Sweet 16.

Is All Red Meat Bad For You? (Spoiler Alert: No, It's Not)

Sarah Smith — Wed, 14 Mar 2012 12:02:24 -0400

by David Draper

Despite the alarmist headline in the Los Angeles Times admonishing, “All Red Meat Is Bad for You, New Study Says,” I’m taking no less pleasure in having a freezer full of venison. Beyond the headline, the article reads like a scare tactic, threatening imminent death on anyone daring to eat a filet mignon.

“…Adding just one 3-ounce serving of unprocessed red meat—picture a piece of steak no bigger than a deck of cards—to one's daily diet was associated with a 13 percent greater chance of dying during the course of the study.

“Even worse, adding an extra daily serving of processed red meat, such as a hot dog or two slices of bacon, was linked to a 20 percent higher risk of death during the study.

“‘Any red meat you eat contributes to the risk,’ said An Pan, a postdoctoral fellow at the Harvard School of Public Health in Boston and lead author of the study, published online Monday in the Archives of Internal Medicine.”

Far be it from me to argue with a postdoctoral fellow at Harvard, but after a brief look through the study, I take issue with the premise that “any red meat” increases the risk of death. By his definition, red meat is labelled as “beef, pork, or lamb,” with no mention of deer, elk, or other venison.

Someone ought to point out to Mr. Pan that the same deck-of-card-sized cut of venison has just 135 calories and less than 3 grams of fat, compared to the 183 calories and 8-plus grams of fat for a similarly sized cut of beef.* You would have thought he would have learned not to generalize somewhere in his post-graduate studies, but then maybe they don’t teach that at Harvard.

Whenever I read anything telling me what I should or shouldn’t be eating, I think about my Grandpa Draper, who lived past his 88th birthday eating three squares a day, most of which included some type of red meat. For as long as I can remember, there was a little sign above his desk that said, quite simply: “Stop worrying. You’ll never get out of this world alive.”

*Numbers from Canada’s Deer and Elk Farmer’s Information Network.

Enter The 2012 Spring Trail Cam Photo Contest to Win a $323 Camera from Bushnell!

Dave_Maccar — Tue, 13 Mar 2012 10:59:09 -0400

The 2012 Spring Trail Cam Photo Contest

Who says trail cams are only fun in the fall? Set yours out this spring, then send us your best photos. You could win a new Bushnell Trophy Cam HD (MSRP $323.95)!

Here's how it works. This contest will have three rounds. The first, Round I, started March 12, and closes on April 12. Round II runs from April 12 to May 12, and Round III from May 12 to June 12. We're giving away three Bushnell Trophy Cam HDs (MSRP: $323.95) in each round, one cam each to the top three entries, as chosen by our editors.

CLICK HERE TO ENTER YOUR PHOTO IN ROUND I!

Meanwhile, click through this gallery of the best photos from last year's Spring contest.

Food Fight Friday: Venison Meatloaf vs. Venison Pizza

Online Editors — Fri, 09 Mar 2012 09:41:25 -0500

by David Draper

Venison Meatloaf vs. Venison Pizza

Leave it to Wild Chef reader and frequent Food Fighter Levi Banks to come up with an innovative way to serve up some venison—on a pizza. Levi sent this picture in a while back and I’ve been dying to feature it here to see what the rest of the peanut gallery thinks about his creation. I’m putting the pizza up against another family mealtime staple--the humble meatloaf. So, which looks better to you?

David’s Venison Meatloaf

I got a hankering for some good ol’ fashioned meatloaf the other day, so I thawed a pound of ground antelope and a few Italian venison sausage links, which I stripped from their casing. Added in some fresh bread crumbs, a couple of eggs and a few spoonfuls of garlic chili sauce. Mixed everything together quickly and made free-form loaf in my new casserole dish. Baked at 350 degrees for about an hour until interior temps made it to 160 degrees. It was darn good with some mashed potatoes, but even better the next day served cold between two slices of bread slathered with mayo.

Levi’s Venison Pizza

The pizza was made on a homemade, whole wheat crust. I used a fairly tender cut of venison, sliced it up and sautéed it to get it cooked somewhat. The vegetables on the pizza were diced red onion and bell pepper. No sauce; my wife doesn't like tomato sauce on her pizza much.

Mostly mozzarella cheese, but some cheddar too. We make pizza frequently. The crust, onion, bell pepper, and cheese are pretty much constants—but the other toppings, or the type of cheese, really depend on what we have on hand. Oh, and of course cilantro to garnish. Baked at 450 degrees on a thoroughly heated pizza stone.

Don’t forget to send in your best food photos and we’ll feature them here in the coming weeks. Simply e-mail them in to fswildchef@gmail.com and we’ll get them in the que.

The 45 Best Field & Stream Reader Photos of February 2012

Dave_Maccar — Thu, 08 Mar 2012 10:46:15 -0500

Submit your photos here!

Here is the gallery of the best reader photos from January 2012.

My Five (and a Half) Favorite Books About Food

Online Editors — Wed, 07 Mar 2012 10:47:58 -0500

by David Draper

Throughout the history of the written word, there are many great scenes about or relating to food—from that forbidden apple in "Genesis" to a can of peaches in Cormac McCarthy’s The Road. But as a genre, good writing solely about food is a bit harder to come by. Until recently, that is.

Though the blogger-turned-book-writer fad of a few years back has slowed some, our food-obsessed world continues to crank out tomes of literature about food. I don’t know about you, but I think that’s a good thing, even if you have to wade through the slush pile to find a few pearls, like these 5 ½ picks (listed in no particular order) that are among my favorite books about food.

1. The Omnivore’s Dilemma, by Michael Pollan: Whatever your feelings are about Pollan and his punditry, you have to hold some admiration for a man who went to such great lengths to learn where his (and ultimately our) food comes from. This book arguably kick-started our national obsession about food. I have loaned and gifted several copies, mostly to vegetarians.

2. The Mindful Carnivore, by Tovar Cerulli: I think I’ve mentioned Tovar Cerulli and his thought-provoking blog before. Subtitled “A Vegetarian’s Hunt for Sustenance,” this new book takes a hard look at Cerulli’s life as a reformed vegan and subsequent decision to take up hunting. The questions he asks himself about what it means to take an animal’s life are ones we should all be thinking about. Expect to hear more about and from Tovar Cerulli here soon.

3. Animal, Vegetable, Miracle, by Barbara Kingsolver: The author and her family resolve to remove themselves from the agribusiness supply line for one year, eating only the food they grow on their farm or can source locally. It’s not a story about suffering, but instead one of surprising abundance, adding an exclamation point to Kingsolver’s statement: “Food is the rare moral arena in which the ethical choice is generally the one more likely to make you groan with pleasure.”

4. The Scavenger’s Guide to Haute Cuisine, by Steven Rinella: Like Kingsolver, Rinella goes on a food quest of his own, though one a bit more peculiar. Using a copy of Georges Escoffier’s 1903 Le Guide Culinaire as a guidebook, Rinella plans a game feed for friends and family using ingredients ranging from antelope bladder to young pigeons. What he goes through to obtain these ingredients is both funny and fundamental to who we are as hunters and eaters.

5. The Joy of Cooking, by Irma S. Rombauer and Marion Rombauer Becker: Okay, so this is a cookbook, but it deserves to be on any list of the best books about food. I read The Joy of Cooking cover to cover in college and would recommend anyone serious about food do the same. But not one of the new editions. Find an older version, one that still has recipes for turtle and small game, even if you have to steal it from your mother, like I did.

5 ½. Just Before Dark, Jim Harrison: Don’t take the ½ as some sort of slight against Harrison, who is a national treasure and in my mind the greatest author alive today. Only the first 50 pages or so of this collection of essays deals with food, but the writing is so damn good, any list of best food books would be remiss to omit it. His takes a subject as simple as chicken thighs and turns it into something deliciously brilliant.

I’m always looking for good books to read, so let’s hear it from you. What are your favorite books about food?

Food Fight Friday: Seared Mallard vs. Gravlax

Sarah Smith — Fri, 02 Mar 2012 10:57:34 -0500

by David Draper

Seared Mallard Breast vs. Cured Salmon (Gravlax)

We’ve got a couple of readers going head-to-head in what looks to be a pretty epic battle. Hopefully you’re not tired of waterfowl after last week’s Food Fight, because Pat Werner presents a great looking duck dish. But he faces stiff competition from Andrew Metzger who went out of his way to make one of my favorite things--gravlax. So, without further ado, let’s get down to business.

Pat Werner’s Seared Mallard Breast

This is mallard breast seared, skin on, in a cast iron skillet. We served it with rice and beans and some vegetables my wife sautéed. I didn’t ask her what veggies because I have an irrational fear of kale. It all went great with an excellent bottle of Decoy (get it?) pinot noir.

Andrew Metzger’s Cured Salmon (Gravlax)

I could not for the life of me catch a four-pound trout to make this with, so I broke down and got a piece of salmon from the store and put it in the freezer for four days at 20 degrees below. Then I cured it with canning salt, a little brown sugar, black pepper, and dill. This is the result after 48 hours wrapped up with the curing solution. The sauce is a simple mixture dill, mustard, vinegar, and oil. Sliced thin and put on some crackers, Yum! Now I just need to do this to a wild trout.

Don’t forget to send in your best food photo to fswildchef@gmail.com and we’ll feature it here.

Video: How to Make and Mix Venison Chorizo

Sarah Smith — Wed, 29 Feb 2012 14:28:53 -0500

by David Draper

Not too many years ago, there used to be a guy in town who made his rounds to the mechanic shops and construction sites selling burritos out of a tiny little Igloo cooler. He didn’t say a lot and most of it was in broken English, but in exchange for a buck, he would dip into the cooler and trade you a tinfoil-wrapped tortilla filled with eggs and potatoes. Throw in a second buck and you could get one of his chorizo and egg burritos—if there were any left. They were always the first to go.

I was a cubicle jockey, so I only saw Burrito Guy when they were remodeling our offices, which, luckily for me and the Burrito Guy, was practically never-ending. Lucky for me because I loved the creamy, spicy mix of scrambled eggs and sausage. Lucky for Burrito Guy because I spent a chunk of change with him every week.

Then one day the construction stopped, and Burrito Guy disappeared. Soon I heard from my buddies at the tire shop that he wasn’t even in town anymore. All I know is that I was addicted to those burritos. It was either quit cold turkey, which was unthinkable, or learn how to make my own chorizo. It’s been probably 10 years since the Burrito Guy left town, but I still get my fix, putting up a healthy supply of the spicy, smoky sausage every year from a good portion of whatever deer, elk or antelope ends up in my freezer.

The recipe in the video is for 10 pounds of sausage, made up of about seven pounds of ground venison and three pounds of ground pork shoulder. In case you don’t want to mix up a 10 pound batch your first time out, I broke the recipe down to season a one pound package of ground meat. But, I guarantee, after you taste this scrambled up with some eggs, you’re going to want to make more. Unless you have your own Burrito Guy.

Venison Chorizo

Ingredients:
-1 lb. ground venison
-1 Tbsp. ground guajillo pepper*
-¼ medium onion, diced
-3 cloves garlic, minced
-¼ tsp. cinnamon
-½ tsp. cumin
-½ tsp. paprika
-½ tsp. dried oregano
-¼ tsp. cayenne
-2 tsp. salt
-¼ cup apple cider vinegar

*If you can’t find ground guajillo powder, you can substitute three whole dried ancho chiles that have been reconstituted with a little water and pureed.

Directions
Combine all the ingredients in a bowl and mix well. Fry up a small piece to test the flavors and adjust accordingly.