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Goa is a part of India that was once controlled by Portugal, and this curry is an amalgam of the two cultures. Any firm fish will work here, but I tend to use lingcod or striped bass.
Fiddleheads are in season in the East and Pacific Northwest, and these crunchy, pretty looking shoots are one of the hallmarks of springtime. They’re featured here in a simple Asian stir fry with wild boar backstrap.
Honey Lime Sriracha Duck Legs. You want these, yes you do. This is a party appetizer, snack or Paleo bonanza that has it all: Sweet. Sour. Spicy. Savory. Crispy. Make more than you think you can eat, and you will see the limits of your stomach…
As much as I like Indian curries, I like Thai curries even more. This is a bright, spicy Thai green curry done with pheasant breasts. It’s actually a lot easier to make than it looks.
This is a classic Chinese stir fry with easy-to-find ingredients that I make with wild duck or goose — specifically snow geese, sea ducks or divers. Yes, you can eat them and in this recipe you’d never know they’re not “good ducks.”
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.
Pretty much every culture in the world loves meatballs, and Japan is no exception. This is a venison version of the Japanese niku dango meatball, which is normally made with pork. If you like teriyaki, you’ll love this.
Posted in Appetizers and Snacks, Asian, Featured, Quick and Easy, Recipe, Venison, Wild Game | Tagged asian recipes, Japanese recipes, meatball recipes, venison recipes, wild food, Wild Game | 8 Responses
When life gives you smallish bass — whatever species they are — ya just gotta cook them whole. And this Hmong style crispy fried fish is one of my favorite ways to do it. Lots of green onion, cilantro, lemon and garlic, all with a zippy dipping sauce. This dish rawx.