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.
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.
Wild Game
If there is one sauce you need to know as a wild game cook, it is Cumberland sauce. Savory, rich and a little sweet, it is a classic sauce for venison, duck, or any dark game meat.
French
How to make chicken consomme, a classic, clear French soup. You can use all sorts of other poultry, too, like pheasant, turkey or quail.
Recipe
A rye sourdough recipe that makes a hearty loaf with caraway seeds. Great for sandwiches!
Recipe
A versatile mushroom chili recipe so good you won't miss the meat. In fact, the finely chopped or ground mushrooms taste like meat. And you can add meat if you like!
Scandinavian
Swedish potato dumplings, kroppkakor, filled with shredded meat and fried in butter, then served with caramelized onions and lingonberries.
Mushrooms
Grilled mushrooms are a great way to move what's normally a cold weather ingredient outdoors. This recipe works with any meaty mushroom.
American Recipes
A recipe for poblano corn chowder with shredded chicken or other white meat. Basically a Southwestern or Mexican corn chowder, it's a great late summer supper.
Salmon and Trout
You need to learn this recipe, as it works for many things, not just salmon. Piccata is an Italian sauce of butter, parsley, shallots, white wine, lemon and capers.
How-To (DIY stuff)
A recipe for a light, airy rye bread, basically a rye ciabatta. This is a 45 percent rye, 55 percent wheat bread that uses an overnight sponge.