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Bayou Bunnies Beat the Blues - By Tim H. Martin

Bayou Bunnies Beat the Blues

I always get the blues when deer season ends. It's too cold to fish in early February and my stack of unattended honeydoos has grown into a mountain since October.

This season, I decided to beat the blues by taking advantage of Alabama's February small game season and introducing my 12-year-old son, Graham, to the art of stalking rabbits. In the evenings, rabbits graze on our deer plots and are susceptible to the skills of a stealthy boy with a pellet rifle or shotgun.

On the first outing, Graham snuck up on and collected three fine rabbits. After the hunt, he said, "Dad, this is more fun than deer hunting. You can even move around!" ...Click Here For Entire Story and Recipe!

 


Chocolate Gravy and Biscuits
Chocolate Gravy and Biscuits are so good! I am from up north so I never heard of this till I moved down south. You butter up a biscuit and pour this chocolate gravy over them and you will make this every Sunday. You can also add 1/4 cup of peanut butter when i...
 

Bunny Burgers
Bunny Burgers are just flat out delicious. Bake up a couple of rabbits and make these for the kids. The next time you ask the kids to go small game hunting, trust me on this, they will be the first ones in the truck. Serve on buttered buns with chips...
 

Venison Hamburger Soup
I created this recipe one day when I ran out of tomato juice. I substituted spaghetti sauce and everybody just loves it. It is so easy and quick to make that it will be the recipe you take to hunting camp every year. Try it once and you will stop giv...
 

Homemade Blue Cheese Dressing
You will never buy store bought blue cheese dressing again. It’s fun to make and great on everything from steaks to salads to hot wings! Serve with hot wings and celery or spread it over your best venison steak. Try it on a salad with a touch of French dressin...
 

Venison Steak in Ritz Crackers
Venison Steak in Ritz Crackers will melt in your mouth. All I ever tasted was venison steak cooked the same ol’ way in flour and onions and well done. The taste was a cross between liver and shoe leather. Then, Mike McDonald from Sheldon, Iowa, fixed me some ...
 
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