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.

Smoked Bison Brisket

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

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.

Spicy Pickled Okra

How to make spicy pickled okra. Pickling okra is easy, but there are a few tips to make sure your pickles are crunchy.

Texas Hot Links

How to make Texas-style hot links sausage at home. Hot links are spicy and smoked, and can be pork, beef or both. I'm using pork and venison here.

Chanterelle Pasta

A fun, summertime recipe for chanterelle pasta: Pasta with chanterelle mushrooms, sweet corn, cherry tomatoes and basil. You could use other mushrooms, too, found or bought.

Fried Walleye

Fried walleye is a classic for a reason: Crispy on the outside, flaky on the inside. The method here is buttermilk fried fish, and it works with all firm, white fish.

Potato Fish Cakes

How to make the best potato fish cakes. Potato fish cakes are the "other" style of fish cake. No breadcrumbs here. Any flaky fish works, freshwater or salt.

Venison Casserole

My take on venison casserole is, more or less, baked ziti, a classic Italian American dish. Ground venison, sausage, pasta, cheese and tomatoes. What's not to love?

Pickled Fennel

Pickled fennel is awesome alongside poultry or fish, or with salami. This is a sweet-sour pickle with a hint of vanilla - surprisingly good with fennel bulbs.

Venison Sausage with Sage

Venison sausage with sage is a recipe I designed a long time ago, after returning from a deer hunting trip…