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!
A Spanish goose recipe where you slow-cook the goose, shred the meat and serve it with lots of lemon. A great recipe for snow geese or Canada geese.
Winter is a dark time, short days, cold weather. So I thought I’d make a dish that revels in this, something dark and brooding… and delicious. I present to you, Snow in Winter.
If there is one perfect recipe for Canada goose breasts, this is it. Pastrami. Cured like corned beef, then coated in coriander and black pepper and smoked.
A recipe for spaghetti with anchovies, a take on the classic pasta con le sarde from Sardinia and Sicily. Any small fish works, though.