American Recipes

Venison Pastrami

Classic deli pastrami, made with venison roasts. My favorite sandwich meat.

A Southern take on teal, with red-eye gravy, sour corn and Brussels sprouts.

A salad that celebrates California at Christmastime: Dungeness crab, avocado, persimmons, pomegranate and lemon. All in season now!

A recipe inspired by the plants I saw around me while pheasant hunting in western Kansas. Weirdly, those plants said Mexican food.

A recipe for ground venison jerky, a great use of lean ground meat. This recipe mimics Native American pemmican.

How to make jowl bacon using jowls from domesticated or wild hogs. Jowl bacon is a Southern specialty.

Squirrel hand pies with acorn flour in the dough, filled with squirrel meat, walnuts, apples and cabbage. Down home and wonderful!

This is a twist on traditional squirrel and dumplings: Squirrel legs braised in wine, then served with pumpkin dumplings, kale and pecans.