Who doesn’t love meatballs? Konigsberger klopse is a classic German meatball recipe that historically uses veal, beef or pork. I made them with wild boar.
If you’ve never eaten a cardoon, think artichoke stalks, which is essentially what they are. Cardoons are a little work to prepare, but baked with Italian cheeses they are lovely.
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.
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.
Venison tamales, an old family recipe from a friend of mine. Hope you like them!