- Wild Game
Pozole is a classic Mexican soup, and like many Mexican dishes, it comes in red and green. I like both, but this is the green version I make with pheasant or wild pig, hominy, tomatillos, green chiles and avocado. Damn good use for pheasant legs, if I say so myself.
If you’ve read this space for very long, you know how much I love meatballs. One reason is because pretty much every nation makes them. This is a Mexican classic, albondigas al chipotle. Yep. chipotle venison meatballs, baby!
If you hunt deer, you need to know this recipe. It’s a staple here at the house, making a fantastic, lean version of corned beef that’s great for sandwiches, with cabbage or in hash. You will find yourself making it all the time…
Fat is not the enemy. We treat it as so because as humans, we so crave it that we’ve spent millennia making it more and more accessible to us. In so doing we’ve lost sight on just how precious and wondrous fat is in the wild world. Only with a diet hinging on game and fish does this come into focus
If you’ve never braised pheasant thighs, you’re missing out. Unlike the drumsticks, which can be fiddly, the thighs on pheasants (and wild turkeys) are sublime when slow cooked. This recipe is based on a French one and uses lots of mushrooms.
Merguez sausages are the signature link of North Africa, which, as you probably know, is a Muslim region — so, no pork. That makes them a perfect fit for an all-venison sausage! This is a pretty traditional merguez recipe, full of flavor and spicy, but not overly hot.
Hungarians are justifiably proud of their cuisine. Thus the quotes around my use of the term “goulash.” This isn’t actually gulyas, as the Hungarians would write it, it’s porkolt. But here in America we’d still call it goulash. Call it whatever you want, it’s both simple and damn good.
I have a thing for pigeons. They are super fun to hunt, and, when you hunt them on rural ranches where the birds eat grain and other wholesome foods, they are fantastic to eat. The British know this, which is why I take my cue from them in this recipe for roast pigeon.