I know what you're thinking. This is a fly fishing company, why are they posting more recipes?! Well, the heart wants what the heart wants. And right now, that's juicy tender meat in my mouth. My buddy Andy Myers put me on a nice deer this past season at the U-Bar ranch just outside of Lockhart. As part of my annual undertaking to part out and consume an entire white tail, I was looking for creative new ways to prepare one of the roasts that I delicately removed from the ham. That is when I came across a recipe for Shaking Beef at Tasty.co that caught my attention. Read on for a spicy new way to cook up some of that venison and a link to the recipe for you to try yourself.
If you have a freezer full of fish, there comes a time when you want to get a little creative. You can only have it deep fried so many times before the pallet just gets bored. We scored a major meat haul on our recent trip to Alaska's Kenai Peninsula, and are just about through our stash of flat fish. Here is one of the awesome ways my wife, Ashley Nguyen, cooked up our halibut. It will kick you right in the mouth, and you can make it as spicy (or not) as you want. For the record Ashley is Vietnamese, so we are blessed with heavy Asian influence in lots of our dishes; I love it. Although the Vietnamese do cook with curry, they use it differently than we will in this dish, which is heavily influenced by Thai cuisine.
I am a passionate outdoorsman with over 25 years of hunting and fishing experience across the state of TX.