The Buck That Outsmarted the Hunter in a Snowy Hunt
A hunter tracks a wary buck through beech woods, snow muffling sound. A tiny sapling and a split second of fate turn a near certain kill into a miraculous escape for the buck, raising questions of luck, instinct, and destiny.
Rabbit and venison cooking tips from old kitchen notes
A reader shares varied methods for preparing rabbit venison and partridge including browning rabbit simmered in water and vinegar then cream, baking at 400 degrees, frying in batter, and serving with noodles. Venison is treated like beef or hamburger with seasonings and jelly pairings. Partridge is roasted like chicken with or without dressing.
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