Classic mid-Atlantic scrapple is pork, spices, cornmeal, buckwheat flour and love.
A lighter, brighter version of chili. This chili uses ground turkey, black beans, corn, tomatoes and dried chiles.
Cajun style turkey gumbo with wild turkey, andouille sausage and Gulf shrimp.
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.