Pheasant, Grouse, Quail

Three Sisters Stew with Grouse

A three sisters stew recipe -- corn, beans and squash -- with grouse. You can substitute any meat, or leave it out, but I use sharp-tailed grouse here.

German

Shupfnudeln

How to make German shupfnudlen, also spelled schupfnudeln. They are basically German gnocchi dumplings, great with caramelized onions.

American Recipes

Turkey Black Bean Chili

A lighter, brighter version of chili. This chili uses ground turkey, black beans, corn, tomatoes and dried chiles.

Pasta, Risotto, Gnocchi

Shrimp Risotto

A classic Italian shrimp risotto that uses saffron, some peas and lots of butter. It screams spring, even in winter.

Scandinavian

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.