We’re hungry, so let’s just get right to the fight. What’ll it be: Mike’s lasagna, or Colin’s fried fish and frogs?
No-Fuss Venison Lasagna**

We’ve been cooking a lot of venison hamburger lately at the Shea-Nunez house. Earlier this week my girlfriend, Rocio, made this super-easy venison lasagna. And it was delicious. Here’s how she did it:


“I made a very quick, no-fuss venison lasagna by using pre-cooked pasta sheets (best invention ever!) and jarred sauced, which I seasoned myself. First, I defrosted and browned a 2-pound bag of venison hamburger. Once cooked, I added a jar of my favorite store-bought spaghetti sauce and seasoned the meat and sauce mixture with salt, freshly ground pepper, dried oregano and basil, and a touch of sugar to balance out some of the alkaline taste of the tomato sauce. I layered the meat and sauce mixture with some of the pasta and a generous portion of ricotta. I topped the whole thing off with thin slices of mozzarella and baked at 350 degrees until brown and crisp. It’s best to wait a few minutes to slice.”

Fried Frog Legs & Catfish


Unlike Mike and Rocio, I had nothing to do with the cooking of this dish. I just ate, and ate. A couple of weeks ago, I traveled to Moro, Arkansas, for a duck hunt with my big brother. We stayed at Big Creek Ducks N Bucks, and on the second night the terrific crew in the kitchen served this deep-fried feast of catfish and frog legs. They also made French fries and onion rings–and salad, which I can’t say I tried. You should’ve been there…