Country@Heart Dinner Diaries
Midnight Mac & Cheese
By Tim H. Martin
I've just learned that my great aunt Lendol Bryan passed away at the age of 96. She was one of the sweetest, most gracious ladies I've ever known. Aunt Lendol was well-known around my little hometown in north Alabama for her good humor, her... READ MORE
Gator Tail Jambalaya
By Tim H. Martin
Traditionally, jambalaya is made with ham and other leftovers, but is wonderful with a variety of meats and your favorite ingredients. Try swapping out items in this recipe with things such as scallops, crawfish, duck, squirrel, pheasant, r... READ MORE
An ‘Old Texan’s’ Venison Chili
By Tim H. Martin
Recipe Courtesy of Butch Mize, President of the Lone Star Dutch Oven Society. This is a simple, yet delicious Texas chili (no beans) Buckmasters readers will absolutely love. It’s a perfect way to maximize your ground venison on a col... READ MORE
Gwin’s Roadhouse Sausage Gravy
By Tim H. Martin
Recipe Courtesy of Gwin’s Roadhouse, Cooper Landing, Alaska Ingredients: • 1 lb. ground pork sausage • 3 1/4 cups whole milk • 1/2 cup all purpose flour • 1/2 tablespoon pork base or 1 beef bullion cub... READ MORE
Venison Ragù alla Bolognese
By Tim H. Martin
Where deer season meets Italian seasoning Ingredients: • 1 1/2 to 2 lbs. ground venison or ground beef • 1 lb. ground pork or ground turkey • 4 oz. pancetta or slab bacon, finely chopped • 8 oz. button mushrooms or baby... READ MORE