Bison Stew

A rich, hearty bison stew made "three sisters" style with corn, beans and squash as a hat tip to Native American cooking. Any red meat works here.

Braised Beef Cheeks

An old school recipe for braised beef cheeks where the meat is marinated in red wine, herbs and spices, and then slow cooked until tender.

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.

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.

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.

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.

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.

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.

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.

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.

Butternut Squash Bread

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

Barley Risotto

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