My junior year of college my roommate and I lived a stone’s throw from McDonald’s. That’s when I learned there’s a direct correlation between how much McDonald’s you eat based on how close you live. We became very familiar with the golden arches, along with a handful of other conveniently located drive-thrus.
Now I’m much more domesticated as a househusband that handles all the cooking. Those fast food cravings from a half-decade ago comeback sometimes, but I’ve found that
Testing I’ve had the Traeger Ranger Pellet Grill for about a month. In that time, I’ve prepared a number of different wild game meals, including whitetail backstrap, elk burgers, and smoked turkey breast. The grill has seen a few other dishes as well, like marinated green beans, scrambled eggs, and margarita cheesecake. I’ve done most of the cooking at home, but also traveled with the grill while camping. This model is made to be mobile, going wherever you have access to 12v
While venison burgers without any beef is challenging, even more difficult is making venison sausage without any pork. This is especially tough when you consider how most make their “deer” brats and sausage, which is cutting it with 50% pork. When I set out on making it a year without cooking with any beef or pork, I figured it would mean a year without sausage, that was until I got in contact with Chef Derek St. Romain of Shoot 2 Grill. Chef Derek’s favorite dishes are wild