The Duck Camp Dinners crew is back in the bayous as Chef Jean-Paul Bourgeois wraps up his last hunt of the season before the birth of his son. The crew forages for wild mushrooms, gets into swarms of blue-winged teal and closes out the season in celebration. Jean-Paul also shares a duck recipe handed down by his father.
This venison bacon recipe from the Bearded Butchers is a lot of fun to make and the process can be applied to any lean meat or game meat. […]
The Bearded Butchers make juicy deer burgers. They mix 2.5 pounds of Wagyu fat trimmings with 25 pounds of their favorite protein. […]