Country@Heart Dinner Diaries
Venison Ragù alla Bolognese
By Tim H. Martin
Where deer season meets Italian seasoning Ingredients: • 1 1/2 to 2 lbs. ground venison or ground beef • 1 lb. ground pork or ground turkey • 4 oz. pancetta or slab bacon, finely chopped • 8 oz. button mushrooms or baby... READ MORE
An ‘Old Texan’s’ Venison Chili
By Tim H. Martin
Recipe Courtesy of Butch Mize, President of the Lone Star Dutch Oven Society. This is a simple, yet delicious Texas chili (no beans) Buckmasters readers will absolutely love. It’s a perfect way to maximize your ground venison on a col... READ MORE
Pork Ribs à la Buckmasters
By Tim H. Martin
Recipe Courtesy of Buckmasters’ Big Mike Foster The Buckmasters family knows him affectionately as Big Mike. He’s the grillmaster for our company gatherings and the guy with the closely guarded method of cooking pork ribs that p... READ MORE
Bear Camp’s Magic Moments
By Tim H. Martin
Recently, while cleaning out my hunting closet, I found my journal from a black bear camp. It's dated May 1997. The memories of Saskatchewan came flooding back when I opened the first page. I'd forgotten how much fun this hunting trip was, ... READ MORE
Cajun-fried Largemouth Bass
By Tim H. Martin
Catch and Release, Into Hot Grease! Ingredients and Directions: In a lidded container, combine 1/4 cup hot sauce with 1 cup buttermilk. Soak up to a dozen hand-sized bass fillets in the liquid for a minimum of two hours, preferably overnigh... READ MORE