Wild Boar Stir-Fry with Asparagus
After my pig hunt on Monday, I've spent the past few days butchering, curing, making stock and such. When it came time for dinner, all I wanted was something simple and easy. Stir fry hit the spot.
View ArticleSmoked, Honey-Glazed Ham
It's tough to cure a whole ham on a wild pig: You'd need to scald and scrape it in the field, and that ain't happening. But you can make a traditional Easter ham with a skinless piece! Here's my...
View ArticleSmoked Wild Turkey Breast
Wild turkey meat can get dry if you don't do things just right. But a long brine and a cool smoke does wonders for the breast meat. Trussing improves things even more, and the result is a primo...
View ArticleThey Called Me Mr. Tibs
Some of you know I started cooking professionally in an Ethiopian restaurant. Well, this was my absolute favorite thing to make when I worked there. It's a hybrid stew/stir-fry called tibs. I make it...
View ArticleVenison Meatballs, Japanese Style
Pretty much every culture in the world loves meatballs, and Japan is no exception. This is a venison version of the Japanese niku dango meatball, which is normally made with pork. If you like teriyaki,...
View ArticleGoose Pastrami
If there is one perfect recipe for Canada goose breasts, this is it. Pastrami. It's a staple in delis all over the country, and it is normally cured beef (like corned beef), that's then coated in...
View ArticleGrilled Venison Tacos
Grilled venison tacos. Yeah, baby. This is summer comfort food at its best. Venison backstrap or flank steak grilled medium-rare, sliced thin and piled onto tortillas and all kinds of accompaniments....
View ArticleBasic Pork or Wild Boar Salami
This is the "little black dress" of salami. It's meat, fat, salt, black pepper and garlic. Nothing else. A basic salami is a measure of its maker. Master this and then add all the fancy spices. Or not....
View ArticlePigeon or Dove Tortellini
This is a classic Italian recipe they use with pigeons, but it will work with squab, doves or even teal, too. Roasted birds, chopped fine and stuffed into an egg pasta, served with juniper butter with...
View ArticleButtermilk Fried Rabbit
A Southern classic, buttermilk fried rabbit. Still my favorite way to cook cottontail rabbits, this recipe will of course work with store-bought bunnies, too.
View ArticleVenison with Caramelized Onions and Mushrooms
Caramelized onions make any dish they appear in better. This recipe is no exception: Big venison steaks, onions and seared hen-of-the-woods mushrooms are autumn on a plate.
View ArticleItalian Giblet Bolognese
Nothing is wasted in classical Italian cuisine, including the giblets of birds. This is a venerable variant of the traditional Bolognese sauce made with the hearts, livers and gizzards of ducks or...
View ArticleHoney Mustard Duck Wings
Football food, people. Or party appetizers, whatever. Honey mustard wings are addictive and will make you save the wings on your ducks and pheasants forever more...
View ArticleDuck Breast with Beer Sauce
Duck breast. Beer. Wild berries. What's not to love? This is an original recipe very, very loosely inspired by an Icelandic dish that uses beer and malt (or beer) vinegar as the main component in the...
View ArticleHow to Cook Duck Breasts
This is a fundamental skill everyone who cooks duck or goose should know, especially if you are a hunter. Cooking a duck breast is like cooking a steak. A steak wearing a hat made of bacon!
View ArticleRoast Pigeon
I have a thing for pigeons. They are super fun to hunt, and, when you hunt them on rural ranches where the birds eat grain and other wholesome foods, they are fantastic to eat. The British know this,...
View ArticleCorned Venison
If you hunt deer, you need to know this recipe. It's a staple here at the house, making a fantastic, lean version of corned beef that's great for sandwiches, with cabbage or in hash. You will find...
View ArticlePheasant Pozole Verde
Pozole is a classic Mexican soup, and like many Mexican dishes, it comes in red and green. I like both, but this is the green version I make with pheasant or wild pig, hominy, tomatillos, green chiles...
View ArticleSnow in Winter
Winter is a dark time, short days, cold weather. So I thought I'd make a dish that revels in this, something dark and brooding... and delicious. I present to you, Snow in Winter. It's snow goose, black...
View ArticleSlow Roasted Duck
This is the OG method of roasting a duck, the Old School way that will give you crispy skin, but a fully cooked breast meat. I only roast ducks this way when they're a) really fat, and b) I feel like...
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