Recipe

Grouse Salad with Barley and Tomatoes

Another good recipe for the dog days of August: Grouse salad with Sungold tomatoes and barley. It's meant to be eaten warm or at room temperature, on the porch at sunset, beer in hand.

Fish

Blackened Catfish

Remember the blackened redfish craze back in the 1980s? I do, and I am here to revive that old dish, only this time with catfish caught in Northern California.

Recipe

Grilled Quail, South Carolina Style

Quail are one of the best game birds for the grill, and respond well to either high heat grilling or slow-and-low barbecue. Here I barbecue them slowly, basted with a South Carolina-style mustard sauce.

Venison

Grilled Deer Heart with Peppers

Grilled venison heart. Yep, you heard me right. And don't look away. It's as awesome as it looks. High heat, great meat and a good marinade are the keys.

Recipe

Venison Sauce Piquante

I had my first Cajun sauce piquante a year ago, in a grubby cafe near Houma. It was made with alligator, and it was awesome. This version is made with venison, and it's just as awesome.

Appetizers and Snacks

Clam Cakes Block Island

Clam cakes? Yep, they're a Rhode Island tradition. I eat them every time I go to Block Island. Think clam beignet, or a clam donut hole. They are sinfully good.

Mushrooms

Morel Sauce with Venison

It's morel season at last, and in celebration, I've revamped one of my favorite recipes for venison and morels. No fresh morels in your area yet? Use dried. They work fine in this recipe.

Recipe

Andouille Sausage Links, Cajun Style

Andouille sausage is one of may favorites. The heavily spiced, smoked links go well with anything from a po'boy sandwich to gumbo - and you can make them with any meat.

Ducks and Geese

Wild Duck Jerky or Goose Jerky

Who doesn't love jerky? Good jerky - dry but not brittle, spicy but not overpowering - is God's gift to road food. Once made, this wild duck jerky will keep for months.

Charcuterie

Duck Hot Dogs

I didn't set out to make a wild duck hot dog. All I wanted to do was make an all-duck sausage, and that means you need to emulsify it, like a hot dog. Who knew my spice mix was the secret of hot dogs?

Sweet Things

Black Walnut Ice Cream

Black walnut season has started, and my favorite thing to do with these hard-to-crack nuts is make ice cream. My version gives you a double-dip of black walnut flavor.

Wild Game

Doves with Prickly Pear BBQ Sauce

I spent Labor Day weekend in perhaps the best place in America to hunt doves: South Texas. I've never seen dove hunting like it, but I hope to see it again next year. Absolutely epic. To celebrate the hunt, I created a perfect grilling sauce to go with these birds.