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Moose Meatballs, Swedish Style

This is a Swedish meatball recipe adapted from one given to my mother from her mother, who was a Massachusetts Swede. They call these meatballs Svenska Kottbullar, and they are traditionally served with a lingonberry sauce. In Scandinavia, the meatballs are sometimes made with reindeer, so I did not think it a stretch to switch […]

Photo by Holly A. Heyser

Venison Soups and Stews

Venison, antelope, elk and bison are all well-suited to long simmering. Stews are excellent, as are Italian sugos, which are highly concentrated pasta sauces where the meat becomes the chief flavoring agent. A few things to remember about game stews: Use larger pieces of meat than you might use with beef, as this will keep […]

Photo by Holly A. Heyser

Venison Recipes

Venison may or may not be the most popular game meat, but it is definitely the most abused. I can’t tell you how many people I have served venison to who have had to overcome some prior bad experience with it. “Ew, it’s so tough. It tastes like liver.” Yes, if you overcook it and […]