Welcome Spring with Fresh Salmon Cakes and Mango Salsa

Nothing says “Happy Spring!” like Fresh Salmon Cakes with Mango Salsa over mixed greens with Lime Vinaigrette.

I’ve recently had a revelation…Salmon Cakes. THIS IS AMAZING for a couple of reasons: Continue reading “Welcome Spring with Fresh Salmon Cakes and Mango Salsa”


Southern Coastal Heaven: Lobster Mac & Cheese

This is a meal fit for a king. Seriously.

My parents were in town visiting recently, and I wanted to make a special dinner. Lobster is an expensive ingredient, but life is short and sometimes, one must indulge. Continue reading “Southern Coastal Heaven: Lobster Mac & Cheese”

Tasty Ways to Cook with Venison

Deer season ended in early January, and thanks to the hunting skills of my good looking husband, Kurt, we’ve got a freezer full of venison: ground and stew meat, cubed steak and sausage. I’ve only recently begun cooking with venison, and up until about two years ago, I hadn’t eaten much of it in my lifetime. When Kurt got his first deer around Thanksgiving in 2016, I suddenly found myself with 40 pounds of Middle Georgia doe, and it was time to learn how to cook it. Good thing I did, because this season brought two more deer: a 6-point buck on Veteran’s Day and another doe on the last weekend of hunting season. At first, I wasn’t sure I’d like it. I’d heard folks say it tasted “gamey,” and I wasn’t quite sure what to expect. Well, I’m here to tell you: When a deer is handled properly, there is nothing gamey about the taste.

For a tender and juicy dinner, grill venison back-strap over medium heat, just until medium rare and serve with Hoppin’ John.

Good tasting deer meat has to do with several factors. One of the most primary being, you must let it bleed out for a couple of days before taking it to the processor. Good venison needs to age. After the deer has been cleaned and skinned, place a layer of ice on the bottom of your cooler, then place the meat on top of that and top it with more ice. Place the cooler outdoors in a shady spot, pointed downhill with the drain plug open. This purges the blood from the meat and keeps it cool.

Venison Rigatoni comes together quickly with a good quality jarred tomato sauce, freshly grated Parmesan cheese and basil.

Cooking with ground venison is much like cooking with ground beef. It can be substituted for most any ground beef recipe. The same goes for the other cuts of meat. If you know how to make country fried steak, you can just as easily make country fried venison. If you know how to make beef stew, you can just as easily make venison stew. You get the idea. When it comes to grilling steaks or the backstrap portion of a deer, do not overcook it. Deer is most flavorful and juicy when cooked medium rare.

Country Fried Venison is prepared just like country fried steak, with a crispy, golden brown crust and served with brown onion gravy. 

The other day on my Instagram account, @SKGFoodBlog, I posted a mouthwatering photo of my garlic and herb venison penne pasta with homemade tomato sauce. I had prepared the dish in my cast iron skillet. The first comment I received was from a Statesboro local who said, “That looks amazing and I am always looking for recipes that use venison!” With another deer season behind us, I figured there were a few more of you who might like some deer dinner ideas. Try making these dishes at home, and for more inspiration in the kitchen, follow Somekindagood.com.

Do you have questions on how to cook a certain dish or what to serve with a main course? Follow me at Facebook.com/SomeKindaGood or tweet your questions to @SKGFoodBlog. I’d love to help solve your kitchen dilemmas!

This article originally appeared in the Statesboro Herald on January 28, 2018.

New to Some Kinda Good?


Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Season 2 Contestant on ABC’s “The Taste,” she is the Statesboro Herald food columnist and host of SKG-TV on YouTube. A public relations graduate of Georgia Southern University, Rebekah also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahFaulk.wix.com/RebekahFaulk.

A Rich Tradition at Richland Baptist Church: Dinner on the Grounds

On the first Sunday in October each year, friends and family of Richland Baptist Church gather for Homecoming service and an old fashioned Dinner on the Grounds.

On the first Sunday of October at Noon every year, my family shares the time-honored tradition of attending Homecoming and Dinner on the Grounds at Historic Richland Baptist Church, known fondly to the locals as “Old Richland.” Continue reading “A Rich Tradition at Richland Baptist Church: Dinner on the Grounds”

Episode 6 of SKG-TV: Perfect Sweet Tea Every Time

“Sweet tea should not be like drinking cane syrup. It is meant to be a refreshing, cold beverage that does not put you into a diabetic coma.” – Rebekah on Perfect Sweet Tea Every Time, Episode 6 of SKG-TV

Continue reading “Episode 6 of SKG-TV: Perfect Sweet Tea Every Time”

Episode 5 of SKG-TV: Chicken Pot Pie with Fresh Herbs

This classic Southern comfort food dish doesn’t disappoint. I use a store bought pie crust to save time, and the fresh herbs in the filling really make this chicken pot pie stand out. Enjoy! Continue reading “Episode 5 of SKG-TV: Chicken Pot Pie with Fresh Herbs”

Subscribe to SKG-TV Now on YouTube


If you’ve read my food column or followed my blog for any length of time, you know that one of my dreams is to host my own cooking show on a national television network. Continue reading “Subscribe to SKG-TV Now on YouTube”

Episode 4 of SKG-TV: Grilled Panzanella Salad

Grilled Panzanella is an Italian salad that celebrates summer’s garden bounty. 

Continue reading “Episode 4 of SKG-TV: Grilled Panzanella Salad”

Episode 3 of SKG-TV: Pasta Primavera

Rebekah’s Pasta Primavera with a white wine and light creamy sauce is featured in the third episode of SKG-TV on YouTube.com

Continue reading “Episode 3 of SKG-TV: Pasta Primavera”