Greek
Oregano Ice Cream
They say that nothing is new under the sun. And I suppose oregano ice cream has been done by someone…
Recipe
Spring Carrot Pickles
Pickling is not solely the province of sweltering August kitchens. I have slowly begun to put up produce in every…
Italian
The Lonzino is Cured!
I have been getting a lot of requests for my lonzino recipe, and I thought I would celebrate this happy…
Foraging
Cretan Olives with Seville Oranges
A found olive is a rare thing, unless you live in Northern California. They grow everywhere here, yet few people even…
Recipe
Venison with Morel Sauce
I am happy to report that the morel mushrooms in this venison steak were not the only ones we found in…
Venison
Venison Stock
Making stocks and broths are among the core skills of any good cook, and it is a labor or love…
Charcuterie
Lonzino, Air Cured Pork Loin
Pork is the lone meat I still buy, in no small part because I have access to heritage pork raised…
Fish
Grilled Fish Collars
Fish collars? What, you may be asking, is this strange thing? I bet you didn’t even know fish had necks, let alone donned formal…
Recipe
Greek Venison Meatballs
Is there a meal more comforting than spaghetti and meatballs? Not in my world. It is my go-to dish…
Ducks and Geese
Smoked Canada Goose Sausage
Goose sausage is a must if you happen to hunt geese, especially Canada and snow geese, which are often skinned.…
Wild Game
Goose Breasts with Orange-Ouzo Sauce
If you are looking for a good goose breast recipe, this is it. There’s something about waterfowl and citrus that…
Recipe
Venison Medallions with Gin and Juniper
The man who got me into hunting, St. Paul Pioneer Press outdoor writer Chris Niskanen, visited this site recently and…
