Canederli are dumplings from the Italian Alps closely related to Austrian and German dumplings. Filling, rich and easy to make.
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Venison Soup
A recipe for Scotch broth made with venison. It’s a venison soup with a great broth, lots of vegetables, meat and barley.
Pan Seared Venison Tenderloin
A simple recipe for pan-seared venison tenderloin served with an equally simple pan sauce. Deer tenderloin is the most tender cut of the animal.
Swedish Breakfast Sausage
How to make stångkorv, a Swedish sausage that has barley in it. This sausage is fermented, so it gets tangy. and is great for breakfast.
How to Prepare Deer Heart for Cooking
How to prepare deer hearts for cooking. This method is universal and works with all large animal hearts.
Mince and Tatties
Scottish mince and tatties, ground meat with root vegetables, herbs and spices, with creamy mashed potatoes. Easy, versatile and satisfying. Any ground meat will work here.
Pine Nut Cookies
How to make pine nut cookies, pignoli, with American pine nuts — although any kind of pine nut works. These cookies have a touch of rosemary in them and are not too sweet.
Seared Canada Goose Breast
This is the best Canada goose breast recipe if you want to eat it like a steak or a London broil. Reverse seared goose breast sliced thin and served simply.