- Wild Game
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This is my homage to the North Country, where wild rice and pike, walleye and perch are king. These fish cakes are made with pike from Manitoba, but you could use any white fish. Mixed with mustard, herbs and wild rice, they are easy to make and wonderful to eat.
This is the OG method of roasting a duck, the Old School way that will give you crispy skin, but a fully cooked breast meat. I only roast ducks this way when they’re a) really fat, and b) I feel like making a kick-ass sauce. Got a fat duck? Roast it this way.
If you’ve read this space for very long, you know how much I love meatballs. One reason is because pretty much every nation makes them. This is a Mexican classic, albondigas al chipotle. Yep. chipotle venison meatballs, baby!
If you hunt deer, you need to know this recipe. It’s a staple here at the house, making a fantastic, lean version of corned beef that’s great for sandwiches, with cabbage or in hash. You will find yourself making it all the time…
Hungarians are justifiably proud of their cuisine. Thus the quotes around my use of the term “goulash.” This isn’t actually gulyas, as the Hungarians would write it, it’s porkolt. But here in America we’d still call it goulash. Call it whatever you want, it’s both simple and damn good.
I have a thing for pigeons. They are super fun to hunt, and, when you hunt them on rural ranches where the birds eat grain and other wholesome foods, they are fantastic to eat. The British know this, which is why I take my cue from them in this recipe for roast pigeon.
I had the chance to fish for speckled seat trout in Texas last month, and had a helluva good time! I also managed to bring back some trout fillets to cook with back home, so I decided to do a decidedly Texas spin on sea trout.
This is a fundamental skill everyone who cooks duck or goose should know, especially if you are a hunter. Cooking a duck breast is like cooking a steak. A steak wearing a hat made of bacon!