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.

Wild Game

Cumberland Sauce With Venison

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

Chicken Consomme

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

Rye Sourdough

A rye sourdough recipe that makes a hearty loaf with caraway seeds. Great for sandwiches!

Recipe

Mushroom Chili

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

Swedish potato dumplings, kroppkakor, filled with shredded meat and fried in butter, then served with caramelized onions and lingonberries.

Mushrooms

Grilled 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

Poblano Corn Chowder

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

Salmon Piccata

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)

Rye Ciabatta Bread

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.