Turkey schnitzel, or turkey cutlets, are easy to make, delicious, and versatile – change the sauce and you change the vibe. Here’s how to cook them.
American Recipes
Pheasant Sausage
It is not uncommon to come home with enough pheasants to make pheasant sausage, especially if you hunt pen-raised birds. This recipe mixes pheasant and pork with French Provencal flavors for a nice, light sausage great for summer grilling. I originally developed this pheasant sausage recipe years ago, and it was for an old rooster,
Nettle Risotto
Stinging nettle risotto rocks. It is the essence of “green,” and is super healthy, too. What’s more, blanched nettles will keep their emerald loveliness even after a good 15 minutes of cooking, which makes a nettle risotto visually stunning. The dish itself is pretty simple: Risotto rice, cooked nettles, butter, shallot, garlic, a little pecorino
Garlic Sausage with Basil
There is nothing exotic or unusual about this garlic sausage, except maybe that I am using venison along with the pork. You could use all pork or any combination of similar meats. I like to call this my “A Zone” sausage. It’s a California inside joke, as the state, in its infinite wisdom, makes us
How to Smoke Shad
If you don’t know how to debone a shad, and that’s not easy, smoked shad is the best way to eat this most bony of fishes. Shad is little more than a giant herring, and is nearly as oily as a mackerel or a bluefish — and oily fish make the best smoked fish. The
Seafood Stock
Seafood stock, usually crab stock for me, is a mainstay in my kitchen during Dungeness crab season, which in California runs from November through June. But a good seafood stock can be made with any sort of crab, or lobsters, crawfish, shrimp, or fish. Really what makes a nice seafood stock is a mix of
Basic Venison Sausage
This is a rich, country-style venison sausage recipe where the dominant spices are ground bay leaves and garlic. These are especially good for grilling, as bay seems to go well with the flavors that come with cooking over an open fire. I like this as a coarse sausage, but you can grind it finer if
Venison Gumbo
This venison gumbo is dark, savory and rich, a classic Cajun gumbo with no tomato and a dark roux. It’s wonderful for cold nights. Note that there is no tomato in this gumbo. If you want a Cajun dish that does have tomato in it, try my recipe for Venison Sauce Piquante. Or if you