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.
Pheasant, Grouse, Quail
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
How to make German shupfnudlen, also spelled schupfnudeln. They are basically German gnocchi dumplings, great with caramelized onions.
American Recipes
A lighter, brighter version of chili. This chili uses ground turkey, black beans, corn, tomatoes and dried chiles.
Pasta, Risotto, Gnocchi
A classic Italian shrimp risotto that uses saffron, some peas and lots of butter. It screams spring, even in winter.
Scandinavian
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
A versatile recipe for a savory bread casserole loaded with sausage, greens, cheese and mushrooms.
American Recipes
A classic mac and cheese recipe with added roasted green chiles and pheasant.
Pasta, Risotto, Gnocchi
Little pasta-dough gnocchi from Sardinia, these are malloreddus. Fun to make and great with a pork ragu.
Mushrooms
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
A Hungarian paprikash recipe with nokedli dumplings. I use pheasant for this recipe, but chicken or other white meat also works.
French
This is a classic French mushroom sauce for steak based off a Julia Child recipe. Try it on your next venison steak.
Recipe
How to make the famous tajarin, an egg yolk pasta dough from northern Italy. This is a rich, vibrant dough versatile in the kitchen.