Charcuterie

Venison Salami

How to make venison salami at home. This is a basic salami recipe, but dry curing sausage requires some skill before you try it. I'll show you how.

American Recipes

Beer Braised Short Ribs

A recipe for beer braised short ribs, made with beef, elk, moose or bison ribs. Slow cooked with dark beer and onions, this is simple and satisfying.

Recipe

Mushroom Tart

A mushroom tart recipe with an eggy, cheesy filling and a crispy pie dough crust. You can use any sort of mushrooms, and either a pie or tart pan.

Mushrooms

Wild Mushroom Stuffing

A simple wild mushroom stuffing to serve alongside holiday meals. This recipe has wild mushrooms, bacon, onions and a little egg to bind it.

Venison

Pan Seared Venison Tenderloin

A simple recipe for pan-seared venison tenderloin served with an equally simple pan sauce. Deer tenderloin is the most tender cut of the animal.

Ducks and Geese

Seared Canada Goose Breast

This is the best Canada goose breast recipe if you want to eat it like a steak or a London broil. Reverse seared goose breast sliced thin and served simply.

Pheasant, Grouse, Quail

Fried Pheasant

Yes, you fry pheasants! Here's a recipe for pickle-brined, fried pheasant you'll love. Works great with grouse and partridge, too.

American Recipes

Seared Bison Steak

How to cook a bison steak properly in a pan. Bison steaks are like beef, but much leaner, so cooking one can be a little tricky. Here's how to do it.

American Recipes

Butternut Squash Bread

My take on the classic, butternut squash bread is like pumpkin bread: A semi-sweet, breakfast type quickbread studded with pepitas.

Pasta, Risotto, Gnocchi

Barley Risotto

Barley risotto is an earthy, hearty variant on traditional rice risotto. My recipe uses barley, stock, cheese and shredded grouse.

How-To (DIY stuff)

Smoked Bison Brisket

Bison brisket can be as good as beef, but you have to have patience. Here's how to go about it.

Recipe

Fig Bread

A semi-sweet, moist fig and nut bread that's great for breakfast or a snack; it's a hybrid fig bread and fig cake. Walnuts add a nice crunch.