Grilled venison heart. Yep, you heard me right. And don’t look away. It’s as awesome as it looks. High heat, great meat and a good marinade are the keys.
I make a lot of risotto, but I love mushroom risotto most of all. This is what I do when life gives me a basket of pretty fresh morels, and life’s been good to me this season.
Bresaola, an Italian air-cured eye round or loin, is normally done with beef. But it works with any large animal, in this case a bison.
Searing fish perfectly is a skill any cook should have, especially if you catch your own fish. I’ve been cooking fish this way for close to 30 years, both professionally and at home. Here’s how to sear a fish, step by step.
One of my favorite Mexican restaurant dishes, I decided to try my hand at making an authentic chile colorado with wild boar. It’s like mole, only spicier and easier to make.