Red Beans & Rice with Pickled Pork & Sausage, Hearty and Tasty Monday Staple in Many Homes
It’s no secret that meals prepared in the Cajun or Creole style popular in Louisiana are among my favored foods to eat. Many of the...
top of page
RECIPES
Great food paired with excellent drink - life is too short to not dine well!
These recipes are taste-tested favorites. Many can be cooked outdoors, using superb gear, tools and ingredients, such as grills and stoves by Camp Chef, and seasonings by Hi-Mountain. Try it - you'll like it! And, check out the videos...
FEATURED STORIES
Ken Perrotte
- Jan 4
Green Iguanas - Invasive, Pervasive, Destructive - & Good Tasting - Pellet Rifles a Top Control Tool
if someone said to me 30 years ago, "Ken, someday you’re going to South Florida just before Christmas and you’ll use high-powered air...
Ken Perrotte
- Aug 6, 2022
Bluefish Cakes - Smoked and Tasty - an Excellent Way to Prepare this Oily, Aggressive Fish
Bluefish often get a bad rap. While generating excitement when battling at the terminal end of your fishing tackle, they rarely elicit...
Ken Perrotte
- May 23, 2022
Wild Turkey Meatballs – Mama Mia, That’s a Delicate Bite of Flavor; Appetizers or Main Course
A spring 2022 turkey hunting trip to Quebec with gohuntbirds.com yielded a camp taste treat, courtesy of an appetizer Ian McCleary of...
Ken Perrotte
- Jan 31, 2022
Tasty Pasties - Venison Variation of a Classic Enjoyed Worldwide - pouvez-vous dire 'tourtiere'?
When I was a kid growing up in northern Vermont, the French-Canadian ancestry of many family and friends was on full display during the...
Ken Perrotte
- Jan 22, 2022
Enjoy Stuffed, Pan-Fried Pheasant; Delicious, Moist & Tender with Two Winning Sauce Options
By Ken Perrotte Whether you are hunting wild pheasants in the beautiful upland habitat of America's heartland or availing yourself of...
Ken Perrotte
- Aug 27, 2021
'Bufftail Soup' -- Who Knew an Old Cape Buffalo Could Taste So Good! - Recipe and Video
No matter what type of hunting adventure I go one, eating the local foods and, especially, any wild fish or game taken, is always high on...
Ken Perrotte
- Apr 14, 2021
Chukar a Key Ingredient in This Asian-Inspired Soup and a Delicious Dish We Call 'Legrolls'
Cooking with Colton! Chukar are a mainstay bird in many hunting preserves. For one, they tend to hold steady once placed allowing hunters...
Ken Perrotte
- Mar 14, 2021
Rabbit & Andouille Sausage Gumbo -- Try This Recipe with Your Next Batch of Cottontails
Delicious rabbit and andouille sausage gumbo - prepared using wild cottontail rabbits.
By Ken Perrotte
- Mar 1, 2021
Chicken Fried Venison, Mashed Potatoes & Peas - Ultimate Comfort Food
Includes "Cooking with Colton" video. Soon after joining the military, I found myself in a little Texas café where the waitress...
Ken Perrotte
- Feb 16, 2021
Bourbon-Glazed, Smoked Turkey Breast Tossed with Pasta, Vegetables & Cheese-Cream Sauce
Includes "Cooking with Colton" video. Ingredients Smoked turkey breast (see preparation below) 1/2 cup brown sugar 3/4-cup bourbon 1/2...
Ken Perrotte
- Feb 1, 2021
Venison Po Boys - N'Awlins' French Quarter Taste in this Incredible Wild Game & Gravy Sandwich
In this video episode of "Cooking with Colton, created in partnership with The Hunting Wire, Ken Perrotte (www.outdoorsrambler.com) and...
By Ken and Maria Perrotte
- Jan 18, 2021
Venison Slider-Kebabs. Build with Tater Tot and a Pickle for Prime Redneck Party Fare
Make these venison sliders/kebabs dish for you next holiday or football party. Easy preparation and tasty!
Ken Perrotte
- Jan 12, 2021
Baked Oysters Rockasino a la Maria (Oysters Rockefeller meets Clams Casino) - Slurpalicious
By Ken & Maria Perrotte Man, if you want to pick a fight with a native New Orleanian, tell her that Oysters Rockefeller has spinach in...
By Ken Perrotte
- Dec 22, 2020
Venison Wellington with Duxelles of Mushrooms - Truly a Wild Game Recipe for Special Occasions
Includes "Cooking with Colton" video. Here’s a nice dish to try when you’re expecting company and you have some prime, boned-out cuts of...
Ken Perrotte
- Dec 8, 2020
How Would You Like Your Nilgai Prepared, Sir? A "Rogan Josh." Excellent! Very Good, Sir!
Includes "Cooking with Colton" video. Nilgai, a large Asian antelope species, is hunted at many ranches in the southwestern United States...
By Ken Perrotte
- Nov 24, 2020
Cooking with Colton: Baby Back Squirrels - Sweet & Tender; Who Knew Bushytails Could Taste So Good?
Includes "Cooking with Colton" video. Okay, so there is no barbecue sauce on this recipe and the squirrels aren’t slow cooked in a...
Ken Perrotte
- Nov 12, 2020
Mushroom Foraging Makes for Fascinating Forays into Forests - But Caution is the Edible Watchword
This article also ran in the Fredericksburg Free Lance-Star newspaper. I spent much of early autumn hunting. Instead of a gun, I carried...
By Ken and Maria Perrotte
- Nov 10, 2020
Skillet-Fired Dove and Not-So-Dirty Rice! This Match was Made in Wing-Shooting Heaven
Includes "Cooking with Colton" video. If you were fortunate enough to get in some autumn dove hunts last year and even more fortunate to...
By Ken Perrotte
- Oct 15, 2020
Amazing Squirrel 'a la Jim Crumley' Recipe Simple and So Easy to Prepare - With Video!
(With a video) Jim Crumley, the innovator of modern camouflage when he created the Trebark brand, may be an avid bowhunter for...
Ken Perrotte
- Aug 15, 2020
Get Me Moose! Save the Rib Section and Create Eye-Catching, Thick, Tasty Tomahawk Steaks
We demonstrate how to cut a thick, tasty tomahawk steak from a Newfoundland moose carcass.
Ken Perrotte
- Jun 30, 2020
This Isn't Your Grandma's Tuna Melt - Fresh Tuna, 'Secret Sauce,' Capers, Cheddar Cheese!
There is nothing like a tuna melt using fresh loin. Here's a souped-up version of a classic tuna melt -- by www.outdoorsrambler.com.
Ken Perrotte
- May 13, 2020
Remember When People Ate Bass? Me too. Here is Bass with Angel Hair Pasta and Citrus Cream Sauce
Back in the dark days before people could win hundreds of thousands of dollars in tournaments catching a live-well full of Micropterus...
Ken Perrotte
- Apr 8, 2020
Usually Tough Wild Turkey Legs & Thighs Made Delectable in Enchiladas with a Salsa Verde
Hunters who simply breast out turkeys, geese or other, larger, game birds miss out on superb opportunities to create exceptionally...
Ken Perrotte
- Apr 2, 2020
Pheasant Pot Pie Recipe Works Well with Most Game Birds, Plus Chicken or, Even, Rabbit
Suppose you just got back from South Dakota or another destination known for world-class upland bird hunting – or maybe you patronized...
Ken Perrotte
- Apr 1, 2020
Venison Red Curry -- Make Something Different and Tasty with the Deer Roasts in Your Freezer
A couple Thai restaurants not far from home offer delicious curry dishes, prompting us to wonder how venison might taste in a curry...
Ken Perrotte
- Mar 23, 2020
Isolation's Reward -- Whipping Up Forest Fisher’s Famous Walleye Cheeks and Clams Chowder
Note: This was written during self-imposed isolation during the Coronavirus (COVID-19) panic. Star Date 2020323. We’ve been in self-...
By Ken and Maria Perrotte
- Feb 1, 2020
Chili Stuffed Chiles -- Spice Up Any Party, Whether Football, Holidays, Baby Showers...
These poblano peppers stuffed with venison chili and cheese are party favorites. They make fine fare for any “big game” get together, whethe
By Ken Perrotte
- Jan 9, 2020
Lapin Sauvage Etouffee -- or as we say in English -- Smothered Wild Rabbit'
Okay, so the translated name of the recipe is, basically, smothered wild rabbit – smothered in sauce, that is and not with something like...
By Ken Perrotte
- Dec 5, 2019
This Spicy Venison Scrapple Isn't 'Offal' -- No Pig Tongues Here; Give It a Try!
(Blog includes a video) A newspaper column about this topic appeared in the Fredericksburg Free Lance-Star. Link here. Scrape Those Deer...
By Ken and Maria Perrotte
- Oct 15, 2019
Few Things Beat a Bowl of Hot Chili When Autumn Afternoons Start Cooling Down
Incredible Venison Chili Recipe Made with the Freshest Ingredients
By Ken Perrotte
- Sep 8, 2019
Got Turtles? Then You've Got Soup! Try Just a Spoonful (as my Gram used to say)
Turtle soup is considered a delicacy is some regions, served in some of the finest restaurants as well as backwater bistros. I first had...
By Ken Perrotte
- Jun 10, 2019
Give Your Venison and Boar Barbecue some South American-Style Parrilla Love - Sabor!
A 2018 wingshooting trip to Uruguay yielded predictably great bird hunting with the bonus of getting to enjoy an abundance of superb...
By Ken and Maria Perrotte
- Jun 1, 2019
Catfish Courtbouillon - Whiskerfish Dish That'll Have You Exclaiming, "Whoooo--EEE
This dish is pronounced coo-be-yon and is a favorite in Louisiana where it is often prepared with redfish and, occasionally, speckled...
By Ken and Maria Perrotte
- May 23, 2019
Mommie Ree’s Bird Pie - A Friend's Old Family Recipe Gets some Spicing Up
This recipe is designed for doves or quail. You could probably try it, too, with “four and twenty blackbirds,” but we don’t encourage it....
By Ken and Maria Perrotte
- Mar 23, 2019
Son of a Gun, We Gonna Have Big Fun, Eating Delicious Wild Turkey and Sausage Jambalaya
Many who haven’t ventured into Cajun country or restaurants featuring that uniquely-styled, spicy fare likely have their entire knowledge...
By Ken Perrotte
- Feb 27, 2019
Last Tango in Montevideo! Primuseum, Mercado del Puerto, Wine and 'Football'
The summer of 2018 -- actually, much of 2018 -- saw Outdoors Rambler in full Road Warrior mode. One fun, and all too brief, stop came at...
By Ken and Maria Perrotte
- Jan 7, 2019
Northern Necker Duck Gumbo - Virginia Birds with Cajun Appeal in this Tasty Dish
Waterfowl recipes abound up and down the Eastern Seaboard and across the Gulf states. Ducks and geese were dietary staples of people in...
By Ken and Maria Perrotte
- Jan 2, 2019
Sugar on Snows: A Sweet, Sassy Skillet Dish Featuring Your Favorite Geese or Ducks
Snow geese are regular visitors to the Delmarva area (Delaware/Maryland/Virginia - especially the Eastern Shore), arriving in flocks...
By Ken and Maria Perrotte
- Dec 22, 2018
Recipe: Corned Venison Adds a Wild Twist to Your Traditional Cabbage & Carrots Dish
Note: For more than a decade, Ken and Maria Perrotte were the wild fish and game cooking columnists for Virginia Wildlife magazine. Check...
By Ken Perrotte
- Dec 6, 2018
Flushing Pheasants & Sweet-Handling Shotguns: South Dakota is for the Birds!
Note: An abbreviated version of this article appeared in the Fredericksburg Free Lance-Star on Dec. 6, 2018. “Rooster!” Hunter Louden...
By Ken and Maria Perrotte
- Nov 21, 2018
Rolled and Stuffed - Great Alternatives for Preparing your Holiday Wild Turkey
Lucky enough to have tagged tag a spring gobbler, or maybe have a wild turkey breast or two in the freezer from a successful fall hunt?...
By Ken Perrotte
- Nov 19, 2018
Does Anything Taste Better than a Great Steak Cooked Over a Wood-Fired Grill?
Yes, that headline is a bit of a rhetorical question. For many, cooking over a wood fire restores us to the primeval time that resides...
By Ken and Maria Perrotte
- Oct 8, 2018
Chargrilled Oysters - A Taste Treat Born in Louisiana Adds Zest to Any Seafood Table
Oyster roasts are popular Virginia events, especially for those who prefer not to slurp down the bivalve mollusks raw. On the Gulf Coast,...
By Ken Perrotte
- Jul 18, 2018
Tackling 'Football' Blackfin Tuna Fishing with Gusto in the Gulf Stream
Fort Pierce, Fla – The annual International Convention of Allied Sportfishing Trades (ICAST) show in Orlando last week offered another...
By Ken Perrotte
- Jun 18, 2018
Cobia - Summertime King of the Chesapeake is a Royal Dining Treat When Grilled and Dilled
When it comes to summertime saltwater fishing in the Lower and Middle Chesapeake Bay, the hard-fighting cobia is the undisputed king....
By Ken Perrotte
- Jun 13, 2018
There's Gould's in Them Thar Hills! The Feathered Treasures of the Sierra Madres
If I’ve learned one thing traveling to distant places to hunt, fish or just experience another culture and cuisine, it’s that the people...
By Ken Perrotte
- Mar 16, 2018
Venison Osso Buco -- Braise Those Deer Shanks in this Delicious, Dutch Oven Meal
Osso buco is a longtime Mediterranean region favorite, usually featuring braised veal shanks. We’ve had variations with pork shanks...
By Ken Perrotte
- Feb 25, 2018
Two Mouth-Watering Quail Recipes: Brie-Stuffed & Lacquered Quail - Wow!
Winter is a favorite time for many to head to shooting preserves and get in a little work with the dog, pointing, flushing and retrieving...
By Ken Perrotte
- Jan 28, 2018
Learn What to Look for in Processing & Cooking Wild Game - Better Safe than Sorry
Count me among the crowd that labels themselves as “locavores,” preferring to eat locally produced and, often, personally “sourced” food....
bottom of page