Recipe

Tjalknol, Frost Bump Venison

Tjalknol is a way of cooking meat, usually venison, from frozen. It's known as 'frost bump' and involves slow cooking then brining. You eat the meat cold.

American Recipes

Sausage Strata

A versatile recipe for a savory bread casserole loaded with sausage, greens, cheese and mushrooms.

Pasta, Risotto, Gnocchi

Malloreddus Pasta

Little pasta-dough gnocchi from Sardinia, these are malloreddus. Fun to make and great with a pork ragu.

Mushrooms

Mushroom Casserole

An easy-to-make, vegetarian mushroom casserole with noodles that works with any sort of mushroom, wild or store-bought. Want meat? Add some!

Eastern European

Hungarian Paprikash

A Hungarian paprikash recipe with nokedli dumplings. I use pheasant for this recipe, but chicken or other white meat also works.

French

Mushroom Sauce for Steak

This is a classic French mushroom sauce for steak based off a Julia Child recipe. Try it on your next venison steak.

Recipe

Tajarin Pasta

How to make the famous tajarin, an egg yolk pasta dough from northern Italy. This is a rich, vibrant dough versatile in the kitchen.

Wild Game

Cumberland Sauce With Venison

If there is one sauce you need to know as a wild game cook, it is Cumberland sauce. Savory, rich and a little sweet, it is a classic sauce for venison, duck, or any dark game meat.

French

Chicken Consomme

How to make chicken consomme, a classic, clear French soup. You can use all sorts of other poultry, too, like pheasant, turkey or quail.

Recipe

Rye Sourdough

A rye sourdough recipe that makes a hearty loaf with caraway seeds. Great for sandwiches!

Recipe

Mushroom Chili

A versatile mushroom chili recipe so good you won't miss the meat. In fact, the finely chopped or ground mushrooms taste like meat. And you can add meat if you like!