For me, charcuterie is the endgame of every successful hunt, but each animal needs a different treatmeant: sausages, cured whole cuts, salami, etc. This is what I did with my deer from Catalina.

While I won the Best Blog award from the International Assn. of Culinary Professionals last week, the conference – especially a French butchery seminar – showed me how much I need to learn.

You’re never too old to start a new endeavor. Most recently for me, it’s been making cheese and fancy terrines. Looking at my parents, however, I know this will only be the first of many diverting adventures to come…

The first time I ever saw a Hmong person was at the farmers market around the Capitol in Madison, Wisconsin, many years ago. I was a young line cook at the time, and I gawked at the garishly bright clothes they put their children in. They did not look like any Vietnamese I’d ever met, [...]

Enough of figs. Back to Spork the Blacktail Deer. Even after the misadventure with my first-ever blacktail buck, I did manage to save a fair amount of meat. Which is good, because that’s why I was hunting him in the first place. You can’t eat antlers. I came home with one back leg, one front [...]