Frank Davis’s Deep South Holiday Venison Rib Chops

  This week, we are saddened for the loss of Louisiana culinary great, Frank Davis. This is his recipe for Holiday Venison Rib Chops, courtesy of Louisiana Cookin’ Magazine. 8 to 10 venison rib chops 1 quart whole milk 4 tablespoons Frank Davis Wild Game seasoning or your favorite Cajun seasoning 1/2 cup peanut oil … Continue reading →

Wild in East Texas: Jaegerschnitzel (Hunter’s Cutlets) with a Southern Influence

I remembered a discussion from my first safari in Africa; an old Cape buffalo bull with just one horn hung around our camp. The camp manager, Swifty Swift, a former Rhodesian government official before the war there, explained this was just the kind of trophy his German clients would want. They wanted unusual trophies, old with broken or deformed horns. Continue reading →