How to dry age meat, specifically venison, at home, and why you would want to give it a go.
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Creamy Mushrooms on Toast
This is mushrooms savoyard, essentially cheesy, creamy mushrooms on toast. It’s a French appetizer that works well with most mushrooms. I used morels.
Fried Pheasant
Yes, you fry pheasants! Here’s a recipe for pickle-brined, fried pheasant you’ll love. Works great with grouse and partridge, too.
Spanish Caldereta
Caldereta is a slow cooked stew from Spain, with variations across Latin America and the Philippines. Usually made with beef, I use a venison neck roast here.
Venison 101: The Video Class
I’ve teamed up with GoHunt to create a video masterclass on how to cook venison. This 13-unit class teaches you basic butchering, key cooking methods and some signature recipes.
Seared Bison Steak
How to cook a bison steak properly in a pan. Bison steaks are like beef, but much leaner, so cooking one can be a little tricky. Here’s how to do it.
Butternut Squash Bread
My take on the classic, butternut squash bread is like pumpkin bread: A semi-sweet, breakfast type quickbread studded with pepitas.
Teriyaki Mushrooms
Teriyaki mushrooms are simply mushrooms glazed in a homemade teriyaki sauce. Any meaty mushroom works, and these make a wonderful side dish or vegetarian main course.