Perfect for a summer Friday or Saturday night: --Shoot deer in fall. Gut deer. Transport some meat to processor and have brats made. (These jalapeno cheese brats came from a  buck I shot in Montana, though a deer you shoot and gut anywhere will do.) --Simmer brats in 50/50 mixture of water and beer for 20 minutes. Do not boil brats, just a low, slow simmer, rolling brats occasionally. --As brats simmer, sip remainder of leftover over beer. Heat gas grill and chill at least one more beer. --After 20 minutes, remove brats from stove and drain water/beer mix. Reduce grill to medium-low. Add brats and grill, covered, for 6-8 minutes, until charred slightly. --Remove from grill, serve with mustard [...]

Today’s guest post from our great friend Flatlander, deer hunter, land manager and venison chef extraordinaire. What a meal for the weekend! Hey Mike: It’s time to clean out the freezers again in preparation for the upcoming season and, hopefully, fresh meat. This is a fine way to use up what’s left of last season's deer. You normally associate venison with jerky, chili and maybe meatloaf, but how often have you  served it like some of the finer restaurants in America do? It’s easier than you think. Tapas bars have become a big deal in the last decade--small portions or appetizers if you will of varying tastes and unique recipes beyond the everyday. Why not get a little more sophisticated [...]