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Photo by Holly A. Heyser

Duck or Goose Sliders

Sliders, little hamburgers, are all the rage these days, and for a recent dinner party I decided to make a batch for an appetizer using ground up wild duck meat. Since duck fat is largely unsaturated (it’s almost liquid at room temperature) I needed to add fat. Hmmm… I know, homemade bacon! The combination of […]

Photo by Holly A. Heyser

Braised Venison Tongue

I came up with this dish when I was serving several dozen people — but only had one little venison tongue to go around. (Yes, I had lots of other things, but I wanted everyone to get a taste) Tongue — of anything — needs slow cooking to make it tender, plus you need to […]