Mexican

Mexican Mixiotes

Mixiotes are Mexico's version of foods cooked in parchment. It's an ancient, versatile way to cook. Here's a recipe and some tips and tricks to make them at home.

French

French Garlic Chicken

Classic French 40 clove garlic chicken, made with pheasant. This recipe features thighs, and works with chicken, pheasant, rabbit or partridge.

Pheasant, Grouse, Quail

Spanish Quail with Paprika and Onions

A Spanish recipe for quail stewed with paprika and onions. You then strain off the liquid and serve that with pasta. it's a great date night dish.

African

Ethiopian Doro Wat

A recipe for Ethiopian doro wat, a spicy stewed chicken dish. This recipe is how we made doro wat when I worked at an Ethiopian restaurant.

Pasta, Risotto, Gnocchi

Barley Risotto

Barley risotto is an earthy, hearty variant on traditional rice risotto. My recipe uses barley, stock, cheese and shredded grouse.

Charcuterie

Hmong Sausage

Hmong sausage is a coarsely-ground, country style sausage, usually pork, rich with Southeast Asian flavors like ginger, cilantro, chiles and…

Recipe

Virginia Brunswick Stew

This is real-deal, old school Brunswick stew, with squirrels and other assorted meats. It is a dish with real history, and some controversy.

How-To (DIY stuff)

Fried Empanadas

A recipe for fried empanadas, focusing on how to make the empanada dough for frying. I'll give you several possible fillings, but really anything goes here.

Greek

Greek Braised Quail

Braised quail Greek style, with olives, lemon, celery and garlic. This is a simple recipe that also works with rabbit, partridge, pheasant and grouse.

Mexican

Conejo en Adobo

A recipe for red chile rabbit, conejo en adobo, from Tamaulipas, Mexico. Rabbit stewed in a rich adobo of chiles, onions, garlic and herbs.

Recipe

Ukrainian Borscht

A classic, beet-based Ukrainian borscht recipe using venison. It's rich in flavor, but not sweet at all.