Duck or goose confit, chopped and stuffed in a taco, served with special salsa verde. So good.
It should be obvious by now how much I love spring onions in all their forms. This light, lovely Italian rice dish highlights whatever wild or store-bought green onion you have on hand, spiked with fresh spring green herbs.
Deceptively simple, the ancho sauce really makes this dish. Elk, deer or any red meat will work here.
Too many hunters hate on snow geese. They are not “sky carp.” They are more like flying grass-fed beef. Here’s how to cook them.
Step by step instructions on how to cut a flatiron steak from an elk, moose, or other large animal.
Ethiopian alicha wot is a mild curry that can be made with beef, lamb or venison. I used to cook this at an Ethiopian restaurant.
Julia Child’s classic recipe for duck a l’orange, made with a very fat mallard. This is the recipe that made this dish so famous 50 years ago.
I complete the North American quail slam – all six species – with an unforgettable hunt in Arizona.