Sous Vide Turkey Breast

Many people skilled or lucky enough to bag a wild turkey are very disappointed when it comes time to eat their prize. This is generally because whoever winds up doing the cooking thinks they can treat the wild version the same as they would a store-bought turkey, i.e., roast it in the oven. Unfortunately, the results are often dry and tough. There is a better way though…

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CuisineKeith Marcott
Lejano Sur (Further South)

An overnight float trip in Patagonia is something you won’t soon forget. Long days of fishing without seeing another boat, fantastic scenery, and wonderful meals prepared stream side. And then of course there are the fish…

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Fly fishingKeith Marcott
Holiday meals

Knowing we were going to have a house-full for Christmas this year, I wanted prepare a few dishes (or at least the main components) ahead of time, and also make some items that would last all week in the frig and be handy to set out anytime the crowd was looking for some finger food to take the edge off before the next big meal. Charcuterie offers a classic way to do both

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A Quail Slam...of Sorts.

Last year, somewhere along the road of my bird hunting Odyssey, it occurred to me that, at one time or another, and over one dog or another, I had successfully hunted most of the upland birds that are available to legally pursue in north America.  And the thought that followed was, “hey, with just a bit of additional effort, I could probably one day say that I had actually hunted all of them. “  Hmmm. 

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Bird huntingKeith Marcott
Fall Odyssey 2018 - The Last Leg

I completed the final leg of the 2018 Fall Odyssey and made it back to Sheridan a couple of weeks ago. Interesting driving conditions and sharing the kitchen with Rebecca during a stopover in Whitefish rounded out the five-week journey. And finally able to hunt grouse again at home in Wyoming…

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Bird hunting, CuisineKeith Marcott