by Joe Baya | Mar 20, 2017 | Camphouse Kitchen
How many of you toss the legs, thighs, and wings of the wild turkeys you take? Not you, you say? Well, maybe you know a guy. If you aren’t using the dark meat of your hard earned birds, you’re letting a delicious, lean protein source go to the varmints. My...
by John E. Phillips | Mar 13, 2017 | Camphouse Kitchen
The unique flavor of sweet and sharp of this easy-to-prepare dish has made it a winner at our home. Ingredients: 1/4 cup all-purpose flour 1 teaspoon chili powder 3/4 teaspoon kosher salt 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper 1 egg 2 tablespoons...
by John E. Phillips | Jan 5, 2017 | Camphouse Kitchen
This tasty dish features ease of preparation in a short time and is a different take on spaghetti. Everyone who eats this always wants a second helping. Ingredients: 4 ounces spaghetti, broken into 2-inch pieces 1 egg 1 1/2 pounds ground venison 1 package...
by John E. Phillips | Nov 21, 2016 | Camphouse Kitchen
John chose this recipe as his favorite venison roast ever. Ingredients: 2- to 3-pound venison roast that has had all white membranes removed from it and been soaked in heavily-salted water, covered, refrigerated overnight and then rinsed well 5 to 6 potatoes,...
by John E. Phillips | Apr 10, 2016 | Camphouse Kitchen
Almond-Crusted Creole Catfish Finally April’s here, and great catfish fishing has arrived across the state. Ingredients: 1/3-cup plain nonfat Greek yogurt 2 teaspoons Creole seasoning 1 teaspoon grated lemon peel 24 ounces skinless catfish fillets 1/4 cup sliced...
by John E. Phillips | Apr 1, 2016 | Camphouse Kitchen
Magnolia Café’s Broccoli Wild Turkey Pasta The Magnolia Café, down the street from our home in Vestavia, Alabama, has served this dish for some time. It’s been a favorite of our entire family for at least 16 years and is a delicious, colorful way to use turkey...
