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.