Venison
Green Chile Elk Burger
Green chile elk burgers made in the classic Southwest style. Simple elk (or deer, pronghorn or beef) patties topped with roasted green chiles, cheese and the normal fixins'.
Salmon and Trout
Smoked Salmon Tacos
Smoked salmon tacos aren't a thing in Mexico, but smoked marlin tacos are, and that's what these are modeled after. Easy, quick and tasty.
Venison
Canned Venison
Canned venison is handy to have in your pantry, whether it's plain canned venison or in stews and pasta sauces. Here's how to go about it.
Pheasant, Grouse, Quail
Roast Chukar
This is a lovely, simple chukar recipe for roast chukar, brined overnight to keep it juicy. This same recipe works…
Venison
Smoked Venison Jerky
How to make smoked venison jerky at home. Slow smoking strips of deer meat until mostly dried and chewy is a great way to make venison jerky.
Venison
Venison Summer Sausage
My recipe for old school style venison summer sausage, where you dry age the sausages so they can keep for months in the fridge.
Recipe
Venison Bratwurst
My recipe for smoked venison bratwurst, made like the red bratwurst from State Street Brats in Madison, Wisconsin. Even if you don't like the Badgers, you'll like these links.
Wild Game
Dove Teriyaki
Dove teriyaki is one of those can’t-miss options when you are grilling doves in September. Teriyaki is a great dove…
Venison
Venison Meatballs
My favorite venison meatballs recipe, done in the classic New Jersey Italian-American style. Big ole' venison meatballs served with spaghetti.
Recipe
Cherry Tomato Confit
How to make and use cherry tomato confit: slow roasted cherry tomatoes with olive oil and garlic. Great with pasta, polenta and on toast.
American Recipes
Cherry Tomato Tart
A savory cherry tomato tart with ricotta cheese and a homemade pie crust. This recipe can be modified in lots of ways to get different flavors.
Fish
Salmon Stock
A recipe for salmon stock, which also works with trout or char. Salmon stock is rich and flavorful, but doesn't keep well. Great for soups or rice.
