French Garlic Chicken

Classic French 40 clove garlic chicken, made with pheasant. This recipe features thighs, and works with chicken, pheasant, rabbit or partridge.

Corned Beef Casserole

Corned beef or venison casserole is a great use for leftovers. Add noodles, cabbage, peas, cheese and breadcrumbs and it's a winner.

Alpine Bread Soup

If you are looking for a delicious, thing to do with stale bread, you could do a whole lot worse than make a batch of bread soup: It's quick, easy and only uses a few ingredients.

Wild Rice Porridge

Wild rice porridge is a great way to enjoy our native grain for breakfast: Creamy, studded with fruit, nuts and seeds, it'll get your day started.

Wild Rice Salad

A fresh and bright wild rice salad recipe that mimics Crisp and Green's "wild child" salad. I use grouse, wild rice and dried wild berries.

Cranberry Sausage Stuffing

A simple recipe for cranberry sausage stuffing with lots of variations depending on what you have on hand. Sausage, stale bread, nuts and dried berries are the stars.

Spanish Quail with Paprika and Onions

A Spanish recipe for quail stewed with paprika and onions. You then strain off the liquid and serve that with pasta. it's a great date night dish.

Lingonberry Sauce

Making lingonberry sauce is easy: It's just lingonberries and sugar - and time. Sugared lingonberries are a versatile Scandinavian condiment.

Birch Bolete Bonanza

How to identify, harvest and cook the birch bolete, Leccinum scabrum. Birch boletes are edible, but best dried first.

Garlic Parmesan Risotto

Garlic parmesan risotto should be the first recipe you learn when you want to make risotto: It's easy, there are no hard-to-find ingredients, and the result will make you want to make this Italian classic over and over.

Green Chile Chicken Soup

A recipe for Southwestern style green chile chicken soup, with roasted green Hatch chiles, white beans, greens and a rich broth.

Bison Stew

A rich, hearty bison stew made "three sisters" style with corn, beans and squash as a hat tip to Native American cooking. Any red meat works here.