- Wild Game
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Venison burgers. Pretty much anyone who hunts (or eats) deer makes them. Here’s some of the art and science to making as close to a “perfect” burger as you can make, as well as my baseline recipe for great venison burgers.
Fresh cured anchovies sounds like an oxymoron, but it isn’t. This is more like a ceviche than the red, salty anchovies you get in a can. Called boquerones in Spain and gavros in Greece, these are fantastic on crackers or by themselves.
It is a truism in this world that you can live around something your whole life without any inkling that it exists, and then, once it’s been pointed out to you, you can’t stop seeing it. Humans see things that we deem relevant to our lives, and, as a simple matter of sanity, filter out that […]
Grilled venison tacos. Yeah, baby. This is summer comfort food at its best. Venison backstrap or flank steak grilled medium-rare, sliced thin and piled onto tortillas and all kinds of accompaniments. Who doesn’t love taco night?
Smoking a lake trout (a/k/a mackinaw) is a lot like smoking a salmon, but I recently had the chance to smoke a couple fish in Manitoba, Canada with some Cree Indians and learned a lot about the process.
Elderberries are in season here in California, and one of my favorite ways to enjoy them during our hot summers is in ice cream. Here’s how to make it.
Chinese sweet and sour fish is normally done with a whole fish, but who says you can’t do it with fillets? This dish is so damn good Holly and I ate more than a pound at one sitting. You want to make this recipe, my friends. Oh yes you do.
Pickled walnuts? Yep, you read right. Pickled unripe, green walnuts is a British thing that originated because in parts of Britain the climate’s too harsh for walnuts to fully ripen. They take a while to make, but once you do, they are a great sweet-sour condiment to cheeses as well as cured and roasted meats.