Wild Game
I spent Labor Day weekend in perhaps the best place in America to hunt doves: South Texas. I've never seen dove hunting like it, but I hope to see it again next year. Absolutely epic. To celebrate the hunt, I created a perfect grilling sauce to go with these birds.
Venison
Grilling a whole piece of venison backstrap, basting all the while with your favorite BBQ sauce, may not be high-end cooking, but it sure is good...
Pheasant, Grouse, Quail
Chicken or veal piccata, simple cutlets of meat served with a zingy lemon-butter-caper sauce, is a dish that speaks to my childhood -- memories that all came flooding back when I made it again recently.
Asian
I love Fuchsia Dunlop's Chinese cookbooks, in no small part because she includes game recipes in them. This is my version of Sichuan Rabbit, which I made with a cottontail Holly brought home.
Venison
Steak Diane may be retro, but it's a perfect recipe for venison backstraps. Normally made with beef, the "Diane" in the dish is Diana, Roman Goddess of the Hunt. So venison just seemed right...
Pheasant, Grouse, Quail
Most of the country is suffering from triple-digit heat, and no one wants to be in the kitchen. Thus, this cooling pheasant (or chicken) salad that relies on a gentle - and unique - poaching method.
Venison
Inspired by a beef-and-mushroom burger I made, this version, with venison and morel mushrooms, is even better! Venison and mushrooms are a natural combination.
Recipe
Venison chili. What's not to love? Everyone has his own version, and I'm no exception. I'll wager you've never seen a chile recipe quite like this one: It's taken me many years to perfect it.
Recipe
I know, this should have been done in March. But trust me, this dish is worth the wait. It is easily the best offal dish I've ever made. I used to like gizzards. Now I love them!
Charcuterie
I live in California's Central Valley, home to one of the nation's largest Portuguese-American communities. Linguica is their national sausage, and I thought it high time I made some.
Recipe
Sharptail grouse is strong-tasting, but I love it, especially when paired with flavors from the prairie where it lives: Wheat, sunflower seeds, wild onion and a rose hip glaze.
Italian
Rabbit is my chicken, my white meat. I eat it whenever I can, and am always in search of new and interesting rabbit recipes. This one from Calabria is especially good.
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