Chicken Tinga is a delicious and popular Mexican dish comprised of shredded chicken in a tomato and chipotle sauce. This week Chef Tom shares his recipe for the Pheasant Tinga Quesataco, featuring pheasant meat braised in Tinga sauce, stuffed into tortillas with cheese and finished on the griddle in the Napoleon Prestige Gas Grill.
Join Chef Tom and his dad on a pheasant hunt as they reflect on the many things to be thankful for this holiday season, including a delicious Pheasant Piccata. Happy Thanksgiving from our family to yours!
Perfectly-cooked rack of lamb served over a bed of comforting stewed chickpeas! Chef Britt shares this simple yet indulgent dish while showcasing the theory of reverse-searing!
It’s nearly Pheasant season here in Kansas so Chef Tom takes some Pheasant breast from last years hunt, wraps them in bacon and cooked them up on our Yoder Smokers YS640.
Chef Tom smokes up some classic Venison Summer Sausage with a mixture of 2/3 venison and 1/3 beef fat. Using these LEM seasonings makes sausage making incredibly simple, and they’re a great jumping off point for making a sausage just the way you like it. Enjoy!
With dove hunting season now in full swing, we’re answering the call we’ve heard from so many of you for our take on this popular game bird. There are plenty ways you can go when preparing dove, and we could probably spend a week never repeating a recipe and never being disappointed, but today we share with you our favorite. The tried and true bacon wrapped dove breasts.
Give our favorite venison recipe a try this deer season. Chef Tom shows you how how to make this bacon wrapped venison recipe which will please even those who don’t like wild game.
By
Tom Jackson
