Carne seca is Mexican jerky, but they typically pound it into threads to make machaca, with you eat in a sauce.
Pipian rojo is a Mexican sauce with nuts and seeds, chiles, a touch of tomato and spices. I’m serving it with squirrel here.
I don’t always marinate venison, but here’s when I do, why I do it and how to go about it.
Mexican chorizo is very different from its Spanish cousin. Mexican chorizo is softer, spicier and more floral than Spanish chorizo. Making an authentic one is tricky if you don’t have some of the ingredients, but even if you leave some out, it’ll still be good. You should also know that there is no “One True”
A Southern take on teal, with red-eye gravy, sour corn and Brussels sprouts.
Old school French coq au vin, done with pheasant or grouse.
A salad that celebrates California at Christmastime: Dungeness crab, avocado, persimmons, pomegranate and lemon. All in season now!
How to make a nice terrine with pork and whatever bits of game you might have lying around.