Mexican Pacholas

Mexican pacholas are a sort of flattened meatball, seared quickly and served with salsa, rice and beans. Any ground meat works here; I used venison.

Nettle Risotto

Stinging nettle risotto rocks. It is the essence of “green,” and is super healthy, too. What’s more, blanched nettles will…

Shrimp Empanadas

A cool recipe for shrimp empanadas that uses mashed plantains for the dough. The empanadas are then fried crispy. This recipe is from Tamaulipas, Mexico.

Arugula Pesto with Pasta

When life gives you arugula, you make arugula pesto. A peppery, bracing pesto that matches really well with homemade pasta, fish, shrimp, chicken, pheasant or quail.

Lardo, Italian Cured Pork Fat

Lardo is one cured product you will almost never see done with wild game; I’m not saying it’s impossible, and…

Fried Empanadas

A recipe for fried empanadas, focusing on how to make the empanada dough for frying. I'll give you several possible fillings, but really anything goes here.

Duck Sliders

Sliders, little hamburgers, are all the rage now, and it’s easy to make duck sliders from ground duck or goose…

Greek Braised Quail

Braised quail Greek style, with olives, lemon, celery and garlic. This is a simple recipe that also works with rabbit, partridge, pheasant and grouse.

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.

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 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.

Squash Blossom Quesadillas

How to make squash blossom quesadillas, called quesadillas de flor de calabaza in Spanish. They're simple: tortillas, cheese, blossoms, and refried beans.