Welcome to the Public Pursuit Kitchen…
…where the food standards of a former army grunt meet the culinary curiosity of an adult onset hunter.
Someone referred to me as a chef once. That threw me off balance; I’m not a chef. I’m just a dude that gets hungry, hates being wasteful, and loves to hunt. Volume 1 saw a chest freezer packed to the brim and that led me down yet another DIY journey - learning how to cook.
As you peruse these recipes you’ll likely find a few trends:
I cut corners like nobody’s business.
I don’t really know what I’m doing.
My measurements are Scientific Wild Ass Guesses.
The ingredient can almost always be found in a big box grocery store.
I don’t believe that there is a “bad” cut of meat.
It always tastes good.
The world certainly needs the likes of Esscoffier, but that’s just not me. If it’s going to take me an entire day to cook it, it’s just not gonna happen. The Public Pursuit Kitchen is a place for my hunger and curiosity to collide, it’s where the final chapter of a hunt unfolds, and it’s where the scheming and dreaming for the next hunt begins.
Big Game Recipes
I’d like to tell you this was quick, but this took a few hours and definitely destroyed my kitchen.
Save the back straps for a special occasion and turn those tougher cuts into a stroganoff grandma would approve of.
It’s so…smooth. So smooth in fact, you just may feel a phantom beat of a heart as your jaw closes…
No smoker? No problem. You can still enjoy that All-American, ass-kicking flavor, of BBQ ribs with a grill.
The plethora of spices that influence Mediterranean and Middle Eastern dishes makes it hard to ever replicate the same recipe twice. It’s always fun to see how it turns out.
Light, refreshing, and downright elegant.
For when you have to host a Super Bowl party, but you want to save the “good” meat for yourself.
A melting pot of Middle Eastern influences.
Giving an Asian flair to Edgar Allan Poe’s favorite fowl.
It’s never too early, or too late, to enjoy a good breakfast meal.