A recipe inspired by the plants I saw around me while pheasant hunting in western Kansas. Weirdly, those plants said Mexican food.
A recipe for ground venison jerky, a great use of lean ground meat. This recipe mimics Native American pemmican.
Char siu is basically Chinese barbecue, usually done with pork. It’s sweet, spicy and so damn good you owe it to yourself to master this recipe.
How to make jowl bacon using jowls from domesticated or wild hogs. Jowl bacon is a Southern specialty.
A satisfying broth from pheasants, partridges, quail or other upland game birds. And yes, you can do it with chicken.
A business setback has pushed me to do something I should have a long time ago: Sell my books directly.
Squirrel hand pies with acorn flour in the dough, filled with squirrel meat, walnuts, apples and cabbage. Down home and wonderful!
This is a twist on traditional squirrel and dumplings: Squirrel legs braised in wine, then served with pumpkin dumplings, kale and pecans.