Julia Child’s classic recipe for duck a l’orange, made with a very fat mallard. This is the recipe that made this dish so famous 50 years ago.
Wild turkey tamales? You bet. And to make these even more autumnal, I add roast pumpkin or squash to the masa.
Traditional New Mexico green chile enchiladas filled with dove meat. Easy, really good – and you can sub in any meat if you want.
Growing up in New Jersey, this classic Italian-American pasta dish was one of my favorites: Linguini or spaghetti with white clam sauce. Clams, herbs, olive oil and lotsa garlic! I make this normally with West Coast littleneck clams, but lots of different clams will work.
Pheasant soup. Pheasant noodle soup, to be exact. Why it’s taken me so long to post up this classic I have no idea. But it’s comfort food at it’s best: Easy to make, satisfying, and you’ll get leftovers.
This is my master recipe for venison chili, and it is the best chili you have probably ever had. Seriously. It’s won awards. Beans or no beans, and, honestly, any meat, this is a recipe you need to know by heart. It’s that good.
This is about as classic French as you get. Salmis (sal-mee) of snipe: Salmis is where you roast a bird, make a quick sauce from the bones, and serve it with mushrooms and maybe some toast. This is a fantastic snipe recipe.
If you like the classic Chinese dish kung pao chicken, you’ll love kung pao venison. This is a pretty authentic Chinese version of the dish, which isn’t as sweet as the typical steam-table Chinese stuff you get at Sad Panda.